CPK Spinach Artichoke Dip

This recipe makes a lot. Good for large or small groups. I've also frozen leftovers and reheated it and it's delicious. The best way to make this is to prepare all ingredients in small bowls/containers beforehand. It's a lot of work, but definitely worth it.

¼ c. olive oil
2 T. unsalted butter
¾ c. diced white or yellow onion, cut into 1/8-inch dice
1 ½ T. minced garlic
½ c. cup all-purpose flour
1 ½ c. chicken stock/broth (I get the boxed kind)
1 ½ c. heavy cream
¾ c. freshly grated Parmesan cheese
2 T. dehydrated chicken stock base or crumbled bouillon cubes
1 ½ T. freshly squeezed lemon juice
1 t. sugar
¾ c. sour cream
12 oz. chopped frozen spinach, defrosted, drained, & wrung out by hand
1 can artichoke hearts, drained and coarsely chopped (14 oz. can)
1 c. finely shredded Monterey Jack cheese
¾ t. Tabasco Sauce

In a large saucepan, warm the olive oil & butter together over medium heat. When butter has melted, add onion & cook, stirring occasionally, until wilted, 3 - 4 minutes. Stir in the garlic & cook 2 - 3 minutes longer, stirring frequently & stopping before the onion & garlic brown.

Sprinkle the flour & continue cooking, stirring continuously, until the mixture turns a golden-blond color, 5-10 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, & sugar, & stir until thoroughly blended.

Using a whisk, add the sour cream, spinach, artichoke hearts, Monterey Jack cheese & Tabasco sauce, & stir until the ingredients are thoroughly combined & the cheese has melted. Transfer to a warm serving bowl & serve immediately, accompanied by blue & white corn tortilla chips. Can also be served with warm foccacia bread or pita bread or pita chips.