Spinach and Artichoke Dip (Janei’a Sperry)

¼ c olive oil ¾ c parmesan cheese (fresh)

2 T butter 5 crushed chicken bouillon cubes

¾ c chopped white or yellow onion 1 ½ T lemon juice

1 ½ T minced garlic 1 tsp sugar

½ c flour ¾ cup sour cream

1 ½ c chicken stock 1 ½ packages frozen spinach

1 ½ c heavy cream 1 can chopped artichoke bottoms

1 cup Monterey jack cheese

Plan on about 45 minutes to make it. I would prepare things before starting- have everything out, rinse and drain the spinach, crush the bouillon cubes, and cut up the artichoke bottoms. (When you get to those parts if it's not done you’re frantically trying to do it while stirring and keeping the other stuff mixed and hot.)

In a large sauce pan warm 1/4 cup olive oil and 2T butter. When butter is melted, add 3/4 cup chopped white or yellow onion to saute. Stir in 1 1/2 T minced garlic until golden.

Sprinkle in 1/2 cup flour, whisk in 1 1/2 cups chicken stock and simmer. Stir in 1 1/2 cups heavy cream and continue stirring.

Remove from heat and add 3/4 cups parmesan cheese, 5 crushed chicken bouillon cubes, 1 1/2 T lemon juice, 1 tsp sugar until blended.

Add 3/4 cup sour cream, 1 1/2 packages frozen spinach rinsed and drained, 1 can chopped artichoke bottoms, and 1 cup monterey jack cheese.

P.S. you can get the minced garlic in a jar and I would do fresh Parmesan cheese (sometimes the already shredded doesn't melt well)