Oldenberg Grill Bleu Spinach Dip

Source: Oldenberg Grill, Louisville, Kentucky

3 pounds frozen chopped spinach
3 1/2 teaspoons extra virgin olive oil
1 tablespoon butter
2 tablespoons onion, diced 1/4 inch
4 teaspoons garlic, minced
4 1/2 teaspoons flour
6 1/2 tablespoons heavy cream
1 1/4 cup sour cream
6 ounces grated Romano cheese
4 ounces blue cheese
1 1/4 teaspoons lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Crumbled blue cheese, for garnish
Tortilla chips or garlic bread, for dipping

Defrost and drain spinach thoroughly. Set aside.

Heat olive oil and butter in a large skillet. Add onion and cook until soft. Add garlic and cook briefly - do NOT burn. Add flour and cook over medium heat for 5 minutes, stirring constantly. Add cream and sour cream. Cook until thickened. Add Romano and blue cheeses and mix thoroughly to incorporate with other ingredients. Add lemon juice, hot sauce, salt, pepper and drained chopped spinach.

Garnish with crumbled blue cheese before serving with tortilla chips or garlic bread.

Makes 8 to 10 servings.

Note: If making ahead, cool sauce to below 40 degrees F within 2 hours.

To reheat, place in a microwave-safe container. Top with blue cheese garnish. Cover with plastic film and microwave until hot throughout.