Copycat California Pizza Kitchen's Spinach Artichoke Dip

INGREDIENTS

drained and cut into 8-inch slices 6 ounces canned artichoke bottoms, canned

1 1/2 tbsp

Garlic

12 oz

Spinach, frozen

3/4 cup

White or yellow onion

1 1/2 cups

Chicken stock

2 tbsp

Dehydrated chicken stock base or crumbled bouillon cubes

1 1/2 tbsp

Lemon juice, freshly squeezed

3/4 tsp

Tabasco sauce

1/2 cup

All-purpose flour

1 tsp

Sugar

1/4 cup

Olive oil

Blue and white corn tortilla chips

2 tbsp

Butter, unsalted

1 1/2 cups

Heavy cream

1 cup

Monterey jack cheese

3/4 cup

Parmesan cheese

3/4 cup

Sour cream