Spinach and Artichoke Dip

2 bags (1 lb. each) fresh spinach
1/8 lb. butter − not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach − strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3−5 minutes. Add flour to make
a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
with a whisk to prevent lumping. Mixture will thicken at the boiling
point. When it thickens, add lemon jiuce, Tabasco, salt and
Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped spinach, coarse diced artichoke
hearts and Jack cheese. Stir until cheese is melted. Serve
immediately, or portion and microwave to order. Serve with salsa,
sour cream and tortilla chips for dipping.