Ingredients for 10 servings:
1. 1/4 cup olive oil
2. 2 tablespoons unsalted butter
3. 3/4 cup onion, diced
4. 1 1/2 tablespoons garlic, minced
5. 1/2 cup flour
6. 1 1/2 cups chicken stock
7. 1 1/2 cups heavy cream
8. 3/4 cup parmesan cheese, grated
9. 2 tablespoons chicken bouillon granules
10. 1 1/2 tablespoons lemon juice
11. 1 teaspoon sugar
12. 3/4 cup sour cream
13. 12 ounces frozen chopped spinach, defrosted and drained
14. 6 ounces canned artichoke bottoms in water, drained and sliced
15. 1 cup monterey jack cheese, shredded
16. 3/4 teaspoon Tabasco sauce

Directions:
1. In large saucepan, heat butter and oil over medium heat.
2. When butter is melted add onions and cook until wilted, 3 to 4 minutes.
3. Add garlic, cook 3 minutes. Do not brown.
4. Sprinkle in flour and stir continuously for 10-15 minutes until golden.
5. Slowly wisk in stock and return to simmer.
6. Add cream and return to simmer.
7. Remove from heat and stir in parmesan, chicken base, lemon juice and sugar.
8. Add sour cream, spinach, artichokes, monteray jack cheese and Tabasco.
9. Serve with tortilla chips.

Enjoy your meal!