Ingredients

• 1 ounce unsalted butter
  1 ounce unsalted butter
• ¼ cup extra-virgin olive oil
  ¼ cup extra-virgin olive oil
• 4 cups thinly sliced fennel, inner core removed (about 5 medium bulbs)
  4 cups thinly sliced fennel, inner core removed (about 5 medium bulbs)
• ¾ cup small diced yellow onion (½ medium onion)
  ¾ cup small diced yellow onion (½ medium onion)
• 1 tablespoon minced garlic (3 large cloves)
  1 tablespoon minced garlic (3 large cloves)
• 2 teaspoon fine sea salt
  2 teaspoon fine sea salt
• 1 teaspoon onion powder
  1 teaspoon onion powder
• 1 teaspoon garlic powder
  1 teaspoon garlic powder
• 1 cup plus 3 tablespoons chicken stock
  1 cup plus 3 tablespoons chicken stock
• 4 ½ teaspoons arrowroot powder
  4 ½ teaspoons arrowroot powder
• 1 cup raw heavy cream
  1 cup raw heavy cream
• 1 ½ cups shredded raw jack cheese (about 4.5 ounces)
  1 ½ cups shredded raw jack cheese (about 4.5 ounces)
• 4 cups chopped spinach
  4 cups chopped spinach
• ½ cup chopped sorrel
  ½ cup chopped sorrel
• 1 teaspoon hot sauce
  1 teaspoon hot sauce
• ¾ cup sour cream
  ¾ cup sour cream

Instructions

1. Preheat the oven to 375°F and position a rack in the middle.
2. Heat the butter and olive oil in a 6-quart Dutch oven over medium-high heat. Add the fennel, onion, garlic, salt, onion powder, and garlic powder. Cook, stirring frequently, until the vegetables begin to soften, 8 to 10 minutes. Add 1 cup of the chicken stock and bring to a simmer. Then reduce the heat to low.
3. In a small bowl, combine the remaining 3 tablespoons chicken stock with the arrowroot powder. Stir until no clumps remain. Slowly pour the arrowroot mixture into the simmering stock mixture and cook, stirring constantly, until it begins to thicken, about 2 minutes. Add the heavy cream and jack cheese. Stir until the cheese melts, about 1 minute. Add the spinach and sorrel and stir until they wilt, about 1 minute. Turn off the heat and stir in the hot sauce and sour cream. Stir until creamy and well combined. Transfer the dip to a 7.5 x 9.5- inch casserole dish.
4. Bake until golden brown and bubbly on top, 10 to 15 minutes. Remove from the oven and let cool for about 10 minutes. As it cools, it will thicken slightly. Serve warm.