Hot Spinach & Artichoke Dip

1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
1 (one) 6-oz pack fresh spinach, chopped (I use a pizza cutter to chop fine)
Salt to taste
Ground black pepper to taste

Preheat oven to 325ºF.

MIX all ingredients in a large bowl, coat a large non-stick baking pan with pam spray; fill pan with mixture. Bake at 325ºF for about 35 minutes or until bubbling and center is hot. Sprinkle top of heated dip with parmesan cheese. Serve hot.