Artichoke and Spinach Dip

1 cup chopped artichoke hearts (canned or frozen)
1/2 cup frozen chopped spinach, thawed
8 oz. cream cheese
1/2 cup grated parmesan cheese
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/8 tsp. garlic powder (I double this amount)

Boil the spinach and artichoke hearts in one cup water over medium heat for about 10 minutes. Microwave cream cheese in a bowl on high for one minute. Add spinach and artichokes to cream cheese and blend well. Add remaining ingredients and serve hot with toasted bread or crackers. Can keep warm in a small crock pot, if desired.