Spinach Artichoke Dip

I made this dip for a get together we had and EVERYONE loved it :) It came from my favorite magazine... you guessed it... Food Network! It was their "Copy That!" recipe, from Houston's (never heard of the restaurant).

This recipe calls for frozen artichoke hearts, I looked at both Yoke's and Winco and couldn't find them, so I asked the produce manager at Yoke's. He said they didn't have frozen, but pointed out the canned (which was kind of between their fresh produce and their cheese/wine/olive area). I also had a hard time finding the white cheddar cheese, turns out it was wrapped in a black wrapper (hiding the white of the cheese!) with the rest of the cheddar cheese.

2 - 10 oz bags spinach, stems removed
1 Tbsp unsalted butter
2 Tbsp minced onion
1 clove garlic, minced
2 tsp all-purpose flour
1-1/4 cups whole milk
1/2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1-1/4 cups grated Parmesan cheese
1/4 cup sour cream, plus more for serving
1/2 cup shredded white sharp cheddar cheese
1/2 cup frozen artichoke hearts, thawed, squeezed dry, and roughly chopped
Tortilla chips and salsa, for serving

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green (about 30 seconds). Drain and rinse under cold water, squeeze out excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add onion, garlic, 1/2 tsp salt, and cook until onion is soft (about 2 minutes).
• Add flour and cook (stirring) until lightly toasted (about one minute). Whisk in the milk and cook, stirring constantly, until thick (about one minute).
• Remove from heat, stir in lemon juice, Worcestershire sauce, Parmesan, and sour cream.
• Return the pot to medium heat, add the spinach, cheddar, and artichokes. Stir until the cheese melts and the dip is heated through.
• Serve warm with tortilla chips, salsa, and sour cream.