- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 3/4 cups chopped onion
- 6 large garlic cloves, minced
- 2 tablespoons all purpose flour
- 1/2 cup chicken stock or canned low-salt chicken broth
- 1/2 cup whipping cream
- 1 10-ounce package ready-to-use fresh spinach leaves
- 1 cup (packed) grated Parmesan cheese
- 1/4 cup sour cream
- 1/2 teaspoon cayenne pepper
- Baguette slices, toasted
- Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.