Meanwhile, set a large skillet over medium
heat. Add the butter, onions, and garlic. Saute
for 2-3 minutes, then add the milk and bring to
a boil. Once the ilk is scalded add the cream
cheese and break it up with a wooden spoon.
Whisk the cream cheese until smooth, then add
the artichoke brushetta, spinach, and crushed
red pepper. Stir well.