1. With butter sauté onion, dried onion, and garlic on medium heat.

2. Once golden brown, add flour and stir to combine.

3. Add your chicken broth & heavy cream while whisking and bring to a boil.

4. Reduce heat and add cayenne, salt, pepper, and lemon juice.

5. Add pecorino romano, cheddar, mozzarella, stir until combined.

6. Remove from heat and let mixture sit for a few minutes.

7. Add sour cream & cream cheese – combine.

8. Add dry chopped spinach and artichoke hearts – gently mix.

9. Transfer to a baking dish and sprinkle additional cheddar on top.

10. Bake at 350 degrees for 15-20 minutes.

11. Broil for 2-3 minutes if desired.

Here’s a video of how I put together my version of Houston’s Spinach Artichoke Dip!