Hot Spinach and Artichoke Dip

4 Tbsp unsalted butter

1/2 cup finely chopped onion

1 can (14 oz) artichoke hearts, drained and chopped

2 cloves garlic, crushed

1/4 cup flour

2 cups half-and-half

1 1/2 cups grated Parmesan cheese

1 Tbsp lemon juice

1 Tbsp hot sauce

1 tsp Kosher salt

1 box frozen chopped spinach (10 oz), thawed and squeezed dry

Adjust the oven rack to the middle position and heat to 450° F. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the onion until softened, about 5 minutes. Add the artichokes and cook until lightly browned. about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Set the pan aside.

Melt the remaining butter in an empty saucepan. Stir in the flour and cook until just golden, about 1 minutes. Slowly stir in half-and-half, 1 1/4 cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Off heat, stir in the spinach and the reserved artichoke mixture.

Transfer to a 1-quart baking dish and sprinkle with the remaining cheese. Bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes and serve.

This can be made ahead: The dip can be prepared to the point prior to baking and refrigerated in an airtight container for up to 24 hours. To heat, let the dip come to room temperature for 1 hour, them sprinkle with the cheese and bake, covered with foil for 10 minutes. Remove the foil and continue baking until golden brown and heated through, about 15 minutes longer.

adapted from America's Test Kitchens - Cook's Country