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Houston's Spinach and Artichoke Dip

    2 bags (1 lb. each) fresh spinach
    1/8 lb. butter - not margarine
    1 tsp. minced fresh garlic
    2 tbls. minced onions
    1/4 cup flour
    1 pint heavy cream (whipping cream)
    2 teas. fresh squeezed lemon juice
    1/2 tsp. Tabasco sauce (to taste)
    1/2 tsp. salt
    2/3 cup fresh grated Parmesan cheese
    1/3 cup sour cream
    1/2 cup grated Monterey Jack cheese
    artichoke hearts, coarsely diced

  Steam spinach - strain and squeeze through cheesecloth. Must be
 very dry. Chop finely and set aside. In heavy saucepan, melt butter.
 Add garlic and onions and saute about 3-5 minutes. Add flour to make
 a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
 with a whisk to prevent lumping. Mixture will thicken at the boiling
 point. When it thickens, add lemon jiuce, Tabasco, salt and
 Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
 sour cream. Fold in dry, chopped spinach, coarse diced artichoke
 hearts and Jack cheese. Stir until cheese is melted. Serve
 immediately, or portion and microwave to order. Serve with salsa,
 sour cream and tortilla chips for dipping.