Spinach Artichoke Fondue Dip

INGREDIENTS

2 tbsp

olive oil

1/4 cup

all-purpose flour

3 cloves

garlic (minced or pressed through a garlic press)

1 1/2 cups

lowfat milk

1 1/2 cups

half and half

2 oz

Gruyere Cheese (shredded (about 1 cup))

2 oz

Parmesan Cheese (shredded (about 1 cup))

1 tsp

salt

1/4 tsp

black pepper

nutmeg

1 lb

frozen spinach (thawed with all the liquid squeezed out)

1 oz

can artichoke hearts (drained (not marinated or packed in oil))

4 oz

mozzarella (shredded)