Spinach and Artichoke Dip

Spinach and Artichoke Dip Have all ingredients out before starting. Once you get going, there is not a lot of time to get things out. Works best to use a whisk until you get to the sour cream

ingredients

2 cloves minced garlic
2 T minced onion
1/4 cup butter
1/4 cup flour
16oz (1 pint) heavy cream
1/4 cup chicken broth
2/3 cup Romano cheese
2 tsp. lemon juice
1/2 tsp hot sauce
1/2 tsp salt
1/4 cup sour cream
2 10oz boxes frozen chopped spinach thawed and squeezed dry
12oz jar artichoke hearts drained and coarsely chopped
1/2 cup shredded white cheddar cheese

directions

1
-in a 2 quart saucepan sauté onion and garlic in butter until golden (3-5 min.)
2
-stir in flour and cook for one min.
3
-slowly whisk in cream and broth and continue cooking until boiling
4
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt. Keep stirring until cheese has melted. Remove from heat and let cool for 5 min.
5
-stir in sour cream then fold in spinach and artichoke hearts
6
-Fold into an oven save serving dish and top with cheese
7
Bake until cheese had melted or refrigerate and bake when ready to serve.