In medium saucepan, saute onion and garlic with butter on medium low heat until onion begins to soften.
Add flour to form roux and mix well.
Add chicken stock, white wine, and lemon juice and whisk vigorously making sure there are no lumps of roux.
Cook on medium low heat until mixture is bubbly and rather thick; about 10-15 minutes.
Add remaining ingredients and reduce heat to very low and cook until cheese is melted and sun dried tomatoes have rehydrated; about 10-15 minutes. Enjoy!
Serve with pita or tortilla chips.
Serves 10-15 as appetizer.
May be made in advance and reheated in oven on low heat