olive garden's spinach & artichoke dip

Ingredients

• 14 oz cans artichoke hearts, drained and sliced
• 1 pound cream cheese, room temperature
• 8oz - mascarpone cheese, room temperature
• 2 tablespoons all-purpose flour, sifted
• 1 cup parmesan cheese, grated
• 1/4 teaspoon fresh thyme leaves
• 1/4 teaspoon crushed red pepper
• 1 tablespoon fresh flat leaf parsley, chopped
• 1 clove garlic clove, minced
• 5 - green onions, chopped
• - salt and pepper to taste
• 1 - 6oz - pack fresh spinach, chopped
• 8 slices crusty italian bread
• - extra virgin olive oil (to drizzle)