2 boxes frozen spinach
1/4 cup butter
2 tbsp minced garlic
2 tbsp minced onion
1/4 cup flour
1 pint half and half
2 tsp fresh lemon juice
1/2 tsp tabasco sauce
1/2 tsp salt
2/3 cup parmesan cheese
1/3 cup sour cream
1/2 cup monterey jack cheese
1 jar artichoke hearts

2 box es frozen spinach 1/4 cup butter 2 tbsp minced garlic 2 tbsp minced onion 1/4 cup flour 1 pint half and half 2 tsp fresh lemon juice 1/2 tsp tabasco sauce 1/2 tsp salt 2/3 cup parmesan cheese 1/3 cup sour cream 1/2 cup monterey jack cheese 1 jar artichoke hearts

Melt butter in saucepan. Add garlic and onions; saute 3-5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, hot sauce, salt, and parmesan cheese. Stir until cheese is melted.

Remove from heat and let stand 5 minutes.

Stir in sour cream. Fold in dry spinach, jack cheese and artichoke hearts.

Serve over tortilla chips, or garlic toast points.