Awesome Spinach & Artichoke Dip

I found this recipe on the internet and I must say it is the best dip I have found so far. It purports to be the dip from the restaurant Houston's. I can't say for sure whether it is or isn't but can only say how good it is.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 2 (10 ounce) boxes frozen spinach, thawed
• 1⁄4 cup butter
• 2  tablespoons  minced garlic
• 1⁄2 cup  minced onion
• 1⁄4 cup all-purpose flour
• 1  pint heavy whipping cream
• 1⁄4 cup  chicken stock
• 2  teaspoons fresh lemon juice
• 1⁄2 teaspoon  hot sauce
• 1⁄4 teaspoon ground cayenne pepper
• 1  teaspoon salt
• 2⁄3 cup  grated fresh pecorino romano cheese
• 1⁄4 cup sour cream
• 1  cup  shredded white cheddar cheese
• 1 (12 ounce) jar  marinated artichoke hearts, drained and coarsely chopped.

Directions

1. Preheat oven to 350 degrees.
2. Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
3. In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
4. Add flour and cook for 3 minutes.
5. Slowly whisk in cream and stock and bring to a boil, stirring constantly.
6. Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
7. Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
8. Transfer to a baking dish and sprinkle cheddar on top.
9. Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.