Recipe

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• 2 cloves garlic
• 2 tbsp minced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1/4 cup chicken broth
• 2/3 cup fresh-grated pecorino romano chesse
• 2 tsp. fresh-sqeezed lemon juice
• 1/2 tsp. hot sauce
• 1/2 tsp. salt
• 1/4 cup sour cream
• (2) 10 oz. boxes frozen chopped spinach - thawed , squeezed dry through a fine sieve
• 12 oz. jar artichoke hearts - drained, coarsely chopped
• 1/2 cup shredded white cheddar cheese

• 1 In a 2 quart saucepan over medium heat, saute garlic and onion in butter until golden brown, about 3 mins.
• 2 Stir in flour and cook for 1 min.
• 3 Slowly whisk in cream and broth and continue cooking until boiling.
• 4 Once boiling, stir in Romano cheese, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 mins.
• 5 Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
• 6 Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
• 7 Sprinkle cheddar cheese evenly over top(s).
• 8 At this point, the dip can be refrigerated until ready to serve, if desired.
• 9 Microwave dip on 50% power just until cheese has melted.
• 10 Serve with tortilla chips, pita chips or anything you desire.