Spinach Artichoke Dip

This classic dip has a little kick to it!  It's perfect while watching sports or as an appetizer during the holiday season.  Nick and I absolutely love it!

INGREDIENTS

Salt
2 10-ounce bags spinach, stems removed
1 Tbsp unsalted butter
2 Tbsp minced onion
1 clove garlic, minced
2 tsp all-purpose flour
1 1/4 cups whole milk
1/2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 1/4 cups grated parmesan cheese
1/4 cup sour cream, plus more for serving
1/2 cup shredded white sharp cheddar cheese
1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
½ tsp pepper
¼ tsp crushed red pepper (or more, depending on how spicy you like it)

DIRECTIONS

• 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 teaspoon 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, pepper, crushed red pepper, 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.