Spinach Artichoke Dip

INGREDIENTS

• 4 tablespoons butter
• 1 onion, chopped fine
• 18 oz frozen artichokes, thawed, squeezed dry, and chopped (can also used canned/bottled)
• 2 garlic cloves, pressed
• 1/4 cup flour
• 2 cups milk
• 1 1/4 cups grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon hot sauce
• 1 bag fresh spinach
  

DIRECTIONS

1. Heat oven to 450 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onion until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.
2. Melt remaining butter in empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in milk, 1 1/4 cups Parmesan, lemon juice, and hot sauce. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Off heat, stir in spinach and reserved artichoke mixture.
3. Transfer to a baking dish and bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes. Serve.