Spinach&Artichoke Dip

recipe sent by Heni Torok

3 cloves garlic - minced
3 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Romano cheese
2 tsp. fresh squeezed lemon juice
1/2 tsp. hot sauce (without it is kid friendly)
1/2 tsp. salt
1/4 cup sour cream
1 (10 oz) box frozen chopped spinach - thawed, squeezed dry
12 oz. jar artichoke hearts, - drained, coarsely chopped

In a 2-quart saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 min.
Stir in flour and cook for 1-2 min.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce and salt. Stir until cheese has melted. Remove from heat and allow to cool fro 5 min.
Then fold in dry spinach and artichoke hearts. At last stir sour cream in.