Spinach Artichoke Dip

Spinach Artichoke Dip
Modified from Houston's restaurant

2 (10-ounce) bags fresh spinach, stemmed, rinsed and chopped
1/4 cup plus 2 tablespoons butter
2 tablespoons. minced fresh garlic
1 cup chopped onions
1/4 cup flour
2 cups heavy cream (whipping cream)
1 Tbls. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce
1 tsp. salt
1-1/4 cup fresh grated Reggiano Parmesan cheese
3/4 cup sour cream
1 cup grated Monterey Jack cheese
2 (15-ounce) cans artichoke hearts, drained and julienned

1. Steam spinach - strain and squeeze dry. Must be very dry. Chop finely and set
   aside.
2. In heavy saucepan, melt 1/4 cup butter. Add garlic and onions and saute about 3-5 minutes.
3. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
4. When it thickens, add lemon jiuce, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes.
5. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and half of the Jack cheese. Stir until cheese is melted.
6. Turn the mixture into a baking pan. Top with remaining jack cheese.
7. Bake the dip for 10 to 15 minutes, or until the top is golden brown. Serve immediately, with tortilla chips for dipping.

Serves 12-16.