Creamy Fennel, Spinach, and Sorrel Dip

Ingredients

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