Spinach Artichoke Dip (Restaurant-Style)

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Ingredients

4 tablespoons unsalted butter
1 cup finely chopped yellow onion ((from 1 medium onion))
2 cloves garlic, (minced)
2 tablespoons all-purpose flour
1¾ cups half & half, (plus a few more tablespoons if needed)
1 (10-ounce) box frozen chopped spinach, (thawed, drained, and squeezed dry)
1 (14-ounce) can quartered artichoke hearts, (drained, rinsed, chopped, and blotted dry with paper towels (see note))
2 oz (¼ cup) cream cheese
2 cups shredded extra sharp Cheddar
½ cup grated Pecorino Romano (or Parmigiano Reggiano)
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch nutmeg
2 teaspoons Frank's RedHot sauce
Tortilla chips, (for serving)

As published by Once Upon a Chef.

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