3 tablespoons extra-virgin olive oil
2 cups onion minced
6 garlic cloves minced
2 tablespoons all-purpose flour
1/2 cup low-sodium chicken broth
1 10-ounce package fresh baby spinach
1 package of cream cheese room temperature
1 cup Parmesan Cheese Shredded
1/4 cup sour cream
1 teaspoon cayenne pepper
Heat oil in heavy large pot over medium heat.
Add onion and garlic and cook until
tender, about 8 minutes. Add flour, stir
and cook for 2 minutes.
Gradually whisk in stock and bring to
boil, whisking constantly.
Cook until mixture thickens, about 2
minutes. Remove from heat.
Stir in spinach, cheeses, sour cream and
cayenne. Season with salt and pepper.
Serve hot with toasted bread or crackers.