SPINACH ARTICHOKE DIP

2 Tbsp. minced onion
2 cloves garlic minced
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
2 boxes (10 oz. each) frozen chopped spinach thawed, squeezed dry
1 (12 oz.) jar artichoke hearts drained, coarsely chopped
1/2 cup shredded white cheddar cheese

Saute onion and garlic in butter in a large saucepan on medium heat for 3-5 minutes, or until golden.

Stir in flour and cook for 1 minute.

Slowly add cream and broth, while whisking and continue cooking until it comes to a boil.

Once boiling, stir in Romano cheese, lemon juice, hot sauce, and salt stirring until cheese has melted; remove from heat and cool for 5 minutes.

Stir sour cream into the mixture, then fold in spinach and artichoke hearts. Put the mixture into a microwave-safe bowl. Sprinkle cheddar over the top.

Microwave dip until cheese has melted.