Spinach Artichoke Dip

Ingredients:

• Kosher salt
• 2 - 10 ounce bags spinach
• 3 Tbs butter
• 1/4 cup minced onion
• 1 garlic clove, minced
• 4 Tbs all-purpose flour
• 1 1/4 cups milk
• 1 tsp fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 1/4 cups grated parmesan cheese
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped

Instructions:

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