Almost-Famous Spinach-Artichoke Dip

Ingredients

• 0.5 cup artichoke hearts frozen dry thawed roughly chopped
• 2 teaspoons flour all-purpose
• 1 clove garlic minced
• 6 servings kosher salt 
• 0.5 teaspoon juice of lemon fresh
• 2 tablespoons onion minced
• 1.3 cups parmesan cheese grated
• 0.5 cup sharp cheddar cheese shredded white
• 0.3 cup cup heavy whipping cream sour plus more for serving
• 20 ounce pkt spinach 
• 6 servings tortilla chips and salsa for serving
• 1 tablespoon butter unsalted
• 1.3 cups milk whole
• 1 teaspoon worcestershire sauce 

Equipment

• sauce pan
• whisk
• pot

Directions

1. Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds.
2. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
3. Melt the butter in a large saucepan over medium heat.
4. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes.
5. Add the flour and cook, stirring, until lightly toasted, about 1 minute.
6. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute.
7. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.
8. Return the pot to medium heat.
9. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through.
10. Serve warm with tortilla chips, salsa and sour cream.
11. Photograph by Andrew Mccaul