Spinach Dip

OK - This one is really special. Previously, I rarely shared this recipe at the request of a friend. It is supposed to be Houston's actual recipe. It is fantastic...

Chicago Style Spinach Dip

1 ½ oz. Butter
2 ½ Tbs. olive oil
½ C. onions (sautéed)
¼ C. flour
½ pint heavy cream
½ tsp. kosher salt
1/3 tsp. sugar
1 Tbs. chicken base (optional)
½ C. Reggiano cheese – freshly grated (freshly grated Parmesan cheese may be substituted)
½ C sour cream
½ tsp. Tabasco
1 box frozen chopped spinach
1 can artichoke hearts
1 tsp. garlic powder

Sauté the onions in the butter and olive oil. When slightly brown, add flour and heavy cream. Add slowly to prevent lumps. Add the salt, sugar, and chicken base (optional). Cook and let it thicken slightly. Add the grated Reggiano cheese, sour cream, and Tabasco. Defrost and press spinach. Stir in. Stir in chopped artichoke hearts and garlic powder. Serve warm.
(I found this tastes even better if refrigerated overnight and reheated.)