Spinach and Artichoke Dip (version 2)

Ingredients

2 boxes frozen spinach
1/4 cup real butter
1 Tbsp minced fresh garlic
2 Tbsp minced onion
1/4 cup flour
1 pint heavy cream
2 tsp. fresh squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
2/3 cup grated fresh Pecorino Romano cheese
1/3 cup sour cream
1/2 cup shredded Vermont white cheddar
1 jar artichoke hearts - coarsely chopped

Directions

Steam spinach. Strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside to cool. In heavy saucepan, melt butter. Add garlic and onions and saute about 3-5 minutes. 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. When it thickens, add lemon juice, hot sauce, salt, and Pecorino Romano cheese. Stir until cheese is melted Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry spinach and artichoke hearts. Sprinkle white cheddar on top. Microwave to melt cheese and serve, OR portion and microwave to order.

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