Spinach Artichoke Dip

I have made quite a few spinach artichoke dip recipes in my day, and there is always something a bit "off."  Either the dip is too salty, not cheesey enough, no flavor, too vinegary...etc.. This dip seems to be the perfect balance of spinach, artichoke, and cheese.  It is a recipe from my sister in law Kellie who is a fabulous cook.  When Jana made it for my dad's birthday, Curtis did not believe that it was homemade...he demanded that we tell him what store/restaurant it was from so that he could go buy more.  It was too funny!

1 c  artichoke, roughly chopped

1/2 c frozen spinach defrosted. (You can use fresh spinach, 3 cups, then steam)
1 c water

1-8 oz. cream cheese

1/2 tsp. red pepper flakes (more or less to taste)

1/4 tsp. salt

1/8 tsp. garlic powder

3/4 cup parmesan cheese, divided

Dippers: Tortilla chips, Baguettes, Crackers, Veggies, etc...

Boil artichokes and spinach for10 min.  Drain and place in a bowl.  Warm cream cheese in the microwave and add to the spinach/artichoke mixture.  Add rest of seasons and 1/2 cup of parmesan cheese.  Spread in a 8x8 baking dish and top with remaining 1/4 cup parmesan cheese.  Put under broiler until the cheese is golden brown.  Serve immediately.