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Serves: 6
Ready In: 30-60 minutes

Ingredients:
2 bags (1 pound size) fresh spinach
1/8 pound butter
1 teaspoon minced garlic
2 tablespoons minced onions
1/4 cup all-purpose flour
1 pint heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon Tabasco sauce –(or more to taste)
1/2 teaspoon salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey jack cheese
1 can/jar artichoke hearts — coarsely diced

Directions:
Steam spinach; strain and squeeze water out. Must be very dry. Chop finely and set aside.
In heavy saucepan, melt butter. Then, add garlic and onions and saute for 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, Tabasco, salt and Parmesan cheese.

Remove from heat and let stand 5 minutes.
Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and jack cheese.
Stir until cheese is melted. Serve immediately.
Serve with salsa, sour cream and tortilla chips or pita bread for dipping.