Instructions: Warm the olive oil and butter together in a large saucepan over medium heat.

When the butter melts, add the onion and cook until it is softened, stirring occasionally, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the garlic and onion turn brown.

Sprinkle in the flour and continue cooking, stirring continuously, until the mixture turns golden, about 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to a simmer.

Remove from the heat and add the Parmesan, chicken bouillon, lemon juice and sugar. Stir until completely blended. Add the sour cream, spinach, artichoke bottoms, Jack cheese and hot pepper sauce and stir until all ingredients are thoroughly combined and the cheese has melted. Serve with raw vegetables or tortilla chips.

This recipe yields 3 cups.

Yield: 3 cups

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