spinach + artichoke dip

Recipe from Houston's Restaurant -- the best!!! 

(2) 10 ounce boxes frozen spinach (thawed)

1/4 cup butter

1 tbsp minced fresh garlic

2 tbsp minced onion 

1/4 cup flour

1 pint heavy cream

1/4 cup chicken stock

2 tsp fresh lemon juice

1/2 tsp hot sauce

1/2 tsp salt

2/3 cup grated fresh pecorino romano cheese

1/4 cup sour cream

1/2 cup shredded white cheddar

12 ounce jar artichoke hearts- drained, coarsely chopped

Strain spinach and squeeze thru kitchen towel to remove liquid. Chop, set aside. 

In a medium saucepan, saute garlic and onion in butter until golden, 3-5 minutes. 

Stir in flour, cook for 1 minute. Slowly whisk in cream and stock and cook until boiling. 

Then stir in lemon juice, hot sauce, salt, and romano cheese; stir til cheese is melted. 

Remove from heat and allow to cool 5 minutes, stir in sour cream, then fold in dry spinach and 

artichoke hearts. Sprinkle cheddar on top. Pour into baking dish and pop in oven to melt cheese.

ENJOY! 

(i usually don't have sour cream or hot sauce, so i just don't add any. still comes out great. also, i usually end up adding more chicken stock.. just play around with it til the consistency looks right to you.)