Eric's Hot Spinach and Artichoke Dip

1 tsp garlic (minced)
1 tbsp dried minced onion
4 tbsp unsalted butter (because butter makes it better)
4 tbsp all-purpose flour
2 cups heavy cream (not for the faint of heart)
4 tbsp chicken broth
2/3 cup Romano cheese (grated)
2 tsp lemon juice (for a zesty kick)
1/2 tsp Tabasco (just enough spice to keep it interesting)
1/2 tsp kosher salt
1/4 cup sour cream
2 10 oz boxes frozen chopped spinach, thawed and squeezed dry (seriously, wring it out like your life depends on it)
12 oz jar artichoke hearts (drained and coarsely chopped)
1/2 cup shredded white cheddar cheese

Garlic & Onion Goodness: Start by sautéing the garlic and dried onion in butter over medium heat in a 2-quart saucepan. Cook until golden and fragrant, about 5 minutes. If your kitchen doesn't smell amazing by now, you're doing it wrong.
Flour Power: Stir in the flour and cook for 1 minute. This is your roux—fancy, right? It’ll thicken things up like magic.
Creamy Dream: Whisk in the heavy cream and chicken broth. Keep whisking until the mixture starts to boil. Don’t walk away—it’s a pot of potential greatness.
Cheesy Bliss: Stir in the Romano cheese, lemon juice, Tabasco, and salt. Keep stirring until the cheese has melted into a velvety, dreamy sauce. Try not to dive in with a spoon just yet.
Cool Down: Remove the saucepan from the heat and let the mixture cool for 5 minutes. Patience, my friend—good things come to those who wait.
Spinach & Artichoke Party: Stir in the sour cream, then fold in the dried spinach (wring it out like it's a wet sponge!) and chopped artichokes. Mix until everything’s cozy and combined.
Cheddar Top Hat: Transfer the dip to an oven-safe dish, sprinkle the shredded cheddar evenly over the top, and let it bask under the broiler until the cheese is bubbly and golden brown. Keep an eye on it—this is not the time to multitask!

Make it ahead? No problem! Reheat it in the microwave at 50% power until warmed through, then finish it under the broiler to get that irresistible cheesy crust.
Serve with chips, bread, or a spoon. No judgment here.