Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 min.
Stir in flour and cook for 1 minute.
Slowly whisk in cream and stock and continue cooking until boiling.
Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
Remove from heat and allow to cool for 5 minutes.
Stir in sour cream, then fold in dry spinach and artichoke hearts. Sprinkle cheddar evenly over top.
Microwave to melt cheese.