Creamy Artichoke Dip
1 tbsp butter
1 tbsp minced onion
2 tbsp minced garlic
2 tbsp flour
1 cup milk
1 tsp lemon juice
1/4 tsp hot sauce
1/4 tsp salt
2 tbsp Parmesan cheese
1/4 cup sour cream
1 14-ounce can artichoke hearts, drained and coarsely chopped
1/2 cup shredded monterey jack cheese
In a large saucepan over medium heat, sauté onion and garlic in butter until golden, about 3 minutes.
Add flour and cook, stirring constantly, for 1 minute.
Slowly whisk in milk; cook until mixture thickens and just starts to boil, about 2 minutes. Remove from heat.
Add lemon juice, hot sauce, salt and parmesan cheese; mix well.
Allow mixture to cool for 5 minutes.
Add sour cream; mix well.
Fold in artichoke hearts.
Place in microwave-safe serving bowl and top with cheese.
Heat in microwave oven until dip is bubbly and cheese melts, about 2 to 4 minutes.