Clone of California Pizza Kitchen's Spinach Artichoke Dip

INGREDIENTS

1/4 cup

olive oil

2 tbsp

unsalted butter

3/4 cup

diced white onion, cut into ⅛-inch dice

2 tbsp

minced garlic

1/2 cup

all-purpose flour

1 1/2 cups

chicken stock (preferable homemade)

1 1/2 cups

heavy cream

3/4 cup

freshly grated Parmesan cheese (use the good stuff)

1 tbsp

chicken stock base

1 1/2 tbsp

freshly squeezed lemon juice

1 tbsp

sugar

3/4 cup

sour cream

16 oz

frozen chopped baby spinach, defrosted, drained, wrung out by hand

6 oz

canned artichoke bottoms, drained and cut into ⅛-inch pieces

1 cup

finely shredded Monterey Jack cheese

3/4 tsp

Tabasco Sauce

white corn tortilla chips