(Houston's) Spinach Dip Recipe

First, strain the spinach and squeeze it through a cheesecloth, removing as much liquid as possible. In a heavy saucepan over medium heat, sauté the garlic and onion in 6 tablespoons of butter until they turn golden, about 3 to 5 minutes. Stir in the 1/4 cup flour and cook for another 1 minute.

Slowly whisk in the 1 cup heavy cream and 1/4 cup chicken stock, continuing to cook until the mixture comes to a boil. Once boiling, stir in the 2 teaspoons lemon juice, 1/2 teaspoon hot sauce, 1/2 teaspoon salt, and 2/3 cup Pecorino Romano cheese; stir until the cheese has melted into the sauce.