Silver Spoon Cafe Spinach Queso Dip

3 Tbs Butter
1/2 Cup Flour
1 Small Onion, chopped
1/3−1/2 Cup Chicken Stock
8 oz. Velveeta Cheese
1/3 Cup Heavy Whipping Cream
10 oz. Frozen Chopped Spinach (thawed − squeeze out excess water)
Dash of Tobasco
Sour Cream

Over medium high heat, melt butter, then saute onions 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.