Silver Spoon Cafe Spinach Queso Dip brought by Angela

4 T. butter
1/2 C. flour
1 small onion, chopped
2 C. chicken stock
16 oz. Velveeta Cheese
1/3 C. heavy whipping cream
4 oz. frozen chopped spinach drained and thawed
dash of tobasco
sour cream

Over medium high heat, melt butter, then saute onion until golden brown. Add flour to make a roux. Add the chicken stock until you have a creamy consistency. Slowly add the Velveeta (cut in small pieces) until melted. When the cheese is melted, add the whipping cream. Stir in the drained spinach. Add the tobasco until you get the desired flavor. Top with sour cream.