1/4 cup olive oil 1 tablespoon unsalted butter 1/4 cup plus 2 tablespoons diced yellow onion 2 teaspoons minced garlic 1/4 cup flour 3/4 cup chicken stock 3/4 cup whipping cream 1/4 cup plus 2 tablespoons freshly grated Parmesan 1 tablespoon chicken bouillon powder or crumbled bouillon cubes 3/4 tablespoon lemon juice 1 teaspoon sugar 1/4 cup plus 2 tablespoons sour cream 1 1/4 cups frozen spinach, drained and coarsely chopped (1/2 of 16-ounce box) 2/3 cup sliced and drained canned artichoke bottoms (cut into 1/8-inch slices) 1/2 cup finely shredded Jack cheese 1/2 teaspoon hot pepper sauce

Step 1 Warm the olive oil and butter together in a large saucepan over medium heat.

Step 2 When the butter melts, add the onion and cook until it is softened, stirring occasionally, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the garlic and onion turn brown.

Step 3Sprinkle in the flour and continue cooking, stirring continuously, until the mixture turns golden, about 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated.

Step 4When the mixture begins to simmer, stir in the cream. Let it return to a simmer.

Step 5Remove from the heat and add the Parmesan, chicken bouillon, lemon juice and sugar. Stir until completely blended.

Step 6Add the sour cream, spinach, artichoke bottoms, Jack cheese and hot pepper sauce and stir until all ingredients are thoroughly combined and the cheese has melted.

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