Best Spinach Artichoke Dip (Restaurant-Style)

Ingredients

• tablespoon sunsalted butter
• cup finely chopped yellow onion(from 1 medium onion)
• clove sgarlic, minced
• tablespoon sall-purpose flour
• 3/4 cup shalf & half, plus a few more tablespoon sif needed
• (10-ounce) box frozen chopped spinach, thawed, drained, and squeezed dry
• (14-ounce) can quart ered artichoke hearts, drained, rinsed, chopped, and blotted dry with paper towels (see note)
• oz(1/4 cup) cream cheese
• cup sshredded extra sharp Cheddar
• 1/2 cup grated Pecorino Romano (or Parmigiano Reggiano)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch nutmeg
• teaspoon sFrank's RedHot sauce
• Tortilla chips, for serving

Instructions

1. Melt the butter in a medium saucepan over medium heat.
2. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes.
3. Add the garlic and cook, stirring constantly, for 1 minute more; do not brown.
4. Add the flour and cook, stirring constantly, for 1 minute.
5. Gradually pour in the half & half, stirring to prevent lumps.
6. Stir in the spinach and artichokes and cook, stirring occasionally, until hot and thickened, about 2 minutes.
7. Add the cream cheese, Cheddar, Pecorino Romano (or Parmigiano Reggiano), salt, pepper, nutmeg, and Frank’s RedHot and cook, stirring constantly, until the cheeses are melted and the dip is smooth, about 2 minutes.
8. Taste with a chip and adjust the seasoning with more salt or hot sauce, if necessary.
9. If the dip is too thick, thin it with a few tablespoons more half & half.
10. Transfer to a serving bowl and serve lukewarm with tortilla chips.