Spinach And Artichoke Dip - cooking recipe

Ingredients

1/4 c. olive oil
2 Tbsp. unsalted butter
3/4 c. diced white or yellow onion
1 1/2 Tbsp. minced garlic
1/2 c. all-purpose flour
1 1/2 c. chicken stock
1 1/2 c. heavy cream
3/4 c. freshly grated Parmesan cheese
2 Tbsp. crumbled bouillon cubes
1 1/2 Tbsp. freshly squeezed lemon juice
1 tsp. sugar
3/4 c. sour cream
12 oz. frozen spinach, defrosted, drained and chopped
6 oz. canned artichoke bottoms, drained and cut into 1/8-inch slices
1 c. finely shredded Monterey Jack cheese
3/4 tsp. hot sauce (such as Tabasco)

Preparation

In a large saucepan warm the olive oil and butter together over medium heat.
When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes.\tStir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes.
Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated.
When the mixture begins to simmer, stir in the cream.\tLet it return to the simmer.
Remove from the heat and add the Parmesan, chicken base or bouillon cubes, lemon juice and sugar and stir until thoroughly blended.
Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot sauce and then stir until the ingredients are thoroughly combined and the cheese has melted.\tTransfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges.
Makes 8 to 10 appetizers.