Spinach & Artichoke Dip

2 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 Tbls. minced fresh garlic
2 Tbls. minced onion
1/4 cup all-purpose 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 oz. jar artichoke hearts - drained, coarsely chopped

Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.

In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 min.  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. Remo ve from heat and allow to cool for 5 minutes.

Stir in sour cream, then fold in dry spinach and artichoke hearts. Sprinkle cheddar evenly over top.

Microwave to melt cheese.