Spinach artichoke dip

I love spinach artichoke dip. It's creamy, warm, and gooey, but it is also loaded with veggies which always makes me think that I'm being at least somewhat healthy. It is actually not that hard to make your own, feel free to change the amount of cheese or veggies to your liking. I've also added a shredded zucchini on occasion, which is also really tasty.

Ingredients:

2 tablespoons butter
2 tablespoons flour
1 cup veggie stock
1/4 teaspoon garlic powder
pepper
1/4 cup parmesan cheese
1/2 cup shredded mozzarella cheese
2 cups fresh spinach, chopped
1/2 a small onion, minced
1/2 cup artichoke hearts, chopped
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup shredded mozzarella cheese
2 tablespoons parmesan cheese

Directions:

In a sauce pan, melt butter over low heat and add flour. Whisk together and cook for a few minutes until it is thick and bubbly. Slowly whisk in stock to the roux and simmer for 3-5 minutes to thicken (it should be able to coat the back of a spoon). Season with garlic powder, pepper, and 1/4 cup parmesan cheese. Add 1/2 cup of shredded mozzarella and stir until melted. In a separate pan heat oil over medium heat, add onion and garlic and saute a few minutes until softened. Add spinach and artichokes and cook until the spinach is wilted, about 2 minutes. Season with salt and pepper. Add this mixture to the roux. Stir to combine. Cook for 2-3 minutes so that everything comes together and is thick and bubbly. Transfer this to an oven-proof dish that is sprayed with non-stick spray. Top with 1/4 cup mozzarella and 2 tablespoons parmesan. Broil until the cheese is melted and slightly browned, about 2-3 minutes, but watch it carefully. Serve with crostini or tortilla chips.