(Houston’s) Spinach Dip

Ingredients: (12 oz) jar or can of artichoke hearts drained, coarsely chopped,1/4 c. chicken stock,1/4 c. all-purpose flour,2 (10 oz) boxes frozen spinach, thawed,1 T minced fresh garlic,1 cup – Heavy Cream,1/2 t. hot sauce,2 t. fresh lemon juice,1/2 onion, chopped,2/3 c. fresh grated Pecorino Romano cheese,1/2 teaspoon salt,1/4 c. sour cream,6 Tbs. – Unsalted Butter,1/2 c. shredded white cheddar cheese
Instructions:

1. Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible.In heavy saucepan over medium heat, saute garlic and onions in butter until golden, about 3-5 minutes. Stir in flour and cook for 1 minute.Slowly whisk in cream and stock and continue cooking until boiling.Once boiling, stir in lemon juice, hot sauce, salt and Romano cheese; stir until cheese has melted.
2. Remove from heat and allow to cool for 5 minutes.Stir in sour cream, then fold in dry spinach and artichoke hearts.
3. Pour in large ovenproof/microwave proof dish. Or smaller ramekins (as shown.)
4. Sprinkle cheddar evenly on top.
5. Heat in microwave or bake in oven until cheese on top is melted.
6. Serve hot with tortilla chips, sour cream and salsa for dipping.

Source