Place a large saucepan over medium heat.
Add olive oil and butter.
When butter has melted, add the onion. Cook, stirring occasionally, until tender and translucent, about 3 - 4 minutes.
Stir in garlic. Cook 2 to 3 minutes longer, stirring frequently. Cook until tender, but not browned.
Sprinkle in flour. Continue cooking, stirring constantly, until mixture turns a golden blond color, about 10 - 15 minutes.
Whisking constantly, slowly pour in stock. Whisk until it is smoothly incorporated.
When mixture begins to simmer, stir in cream. Let it return to simmer. Remove from heat.
Immediately add Parmesan, chicken base, lemon juice and sugar. Stir until thoroughly blended.
Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce. Stir until ingredients are thoroughly combined and cheese has melted.
Transfer to a warmed serving bowl.
Serve immediately, but warn your guest that it will be extremely hot, accompanied by white corn tortilla chips and/or other dippers, of choice.