In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour into the skillet, stirring continuously for about 1 minute to create a roux. This will give your dip a rich, creamy texture.
Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Add the freshly grated parmesan cheese, crumbled chicken bouillon cubes, lemon juice, and sugar. Stir until the cheese has melted and the mixture is smooth.
Remove the skillet from heat and fold in the sour cream, defrosted spinach, diced artichokes, shredded Monterey Jack cheese, cayenne pepper, and Tabasco sauce. Mix until all ingredients are well combined.
Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread it evenly. Bake for 20-25 minutes, or until the top is golden and bubbly.
Once out of the oven, allow the dip to cool for a few minutes. Serve it warm with tortilla chips and watch it become the star of the show!
