Spinach artichoke dip
1/4 cup olive oil
2 tablespoons butter
3/4 cup diced onions
1 1/2 tablespoon minced garlic
1/2 cup flour
1 1/2 cups chicken stock
1 1/12 cup heavy cream
3/4 cup parmesan cheese
2 tablespoon chicken bouillon cubes
1 1/2 tablespoons lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach
6 ounces canned artichoke bottoms, cut up good
1 cup Monterey jack cheese
3/4 teaspoon tobasco sauce
In a large saucepan, warm the olive oil and butter over medium heat.
Add onion and cook, until wilted, 3 or 4 minutes.
Stir in the garlic and cook 2 to 3 minutes.
Sprinkle flour and continue cooking, stirring constantly, until the mixture turns a golden blonde color, 10 minutes.
Slowly pour chicken stock until is smooth.
When it begins to simmer add cream.
Let it return to the simmer.
Remove from heat, add parmesan, chicken boullion, lemon juice, sugar, and stir together.
Add sour cream, spinach, artichoke, shredded cheese and tobasco sauce.
Stir and serve.