• 2 Garlic cloves, minced
• 2 Tbsp minced onions or 1 tablespoon dried minced onion
• 1⁄4 cup Butter
• 1⁄4 cup AP Flour
• 2 cups Heavy Cream
• 1⁄4 cup Chicken Broth
• 2⁄3 cup fresh-grated Pecorino Romano Cheese
• 2 tsp fresh-squeezed Lemon Juice
• 1⁄2 tsp Hot Sauce
• 1⁄2 tsp Salt
• 1⁄4 cup Sour Cream
• 20 oz. frozen chopped Spinach, thawed, squeezed dry
• 12 oz. Artichoke Hearts, drained, coarsely chopped
• 1⁄2 cup shredded White Cheddar Cheese

1. In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
2. Stir in flour and cook for 1 minute.
3. Slowly whisk in cream and broth and continue cooking until boiling.
4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
5. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
6. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
7. Sprinkle cheddar evenly over top(s).
8. At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.