Melt butter in saucepan. Add olive oil; stir. Add onions, garlic. When onions become soft and translucent, sprinkle in flour a little at a time, stirring constantly. Slowly add chicken consommé, followed by heavy cream, lemon juice, Liquid Smoke, chicken base, Tabasco, sugar, white pepper, grated Romano cheese and sour cream. Chill mixture.
When mixture is chilled, add chopped artichokes, spinach and chicken.
Spoon 10 ounces of mixture into a ramekin or microwave-safe crock. Top with 2 tablespoons of a combination of shredded Monterey jack and Cheddar. Repeat with remaining mixture. Microwave mixture 2 1/2 minutes to heat through and melt cheeses.
Place one ramekin in center of serving plate. Surround with chips. Serve with a small bowl of salsa and a dollop of sour cream on the dip. Repeat with remaining mixture.Makes 4 quarts Source: