Chicago-Style Spinach Dip

From Food Network Magazine
Makes 4 to 6 servings
Total Cook Time: 25 minutes

Kosher salt
2 10-oz. bags spinach, stems removed
1 Tbsp. unsalted butter
2 Tbsp. minced onion
1 clove garlic, minced
2 tsp. AP flour
1 1/4 c. whole milk
1/2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 1/4 c. grated parmesan cheese
1/4 c. sour cream, plus more for serving
1/2 c. shredded white sharp cheddar cheese
1/2 c. frozen artichoke hearts, thawed, squeezed dry and roughly chopped
Tortilla chips and salsa, for serving

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 tsp. of 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. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

Return the pot to medium heat. Add the 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.