Spinich & Artichoke Dip

Ingredients

• 10oz bag of fresh spinach
• 1 small jar of marinated artichokes, drained and diced (optional)
• 1 stick unsalted butter
• 1 small yellow onion, small dice
• 1 tbsp garlic
• 1 cup all-purpose flour
• 1 pint half & half
• 4 cups 2% or whole milk
• 1 tub romano cheese (about 5oz)
• 1 cup sour cream
• 1 tbsp hot sauce of choice

Directions

1. Place spinach and a pinch of salt in a large saucepan, and over low heat, cook the spinach down
2. Drain spinach in fine wire mesh strainer and chop finely
3. In a stock pot, melt butter and cook the onions until they start to soften. Add garlic and cook for 2 minutes
4. Add flour, whisk and cook until it smells nutty, about 3-5 minutes
5. Add half & half and milk, whisk to incorporate roux, and heat over medium until it just starts to boil and thicken.
   1. Whisk frequently to prevent scorching
6. Whisk in chopped spinach and artichokes
7. Remove from heat, whisk in cheese, sour cream and hot sauce