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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 3 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
1 large onion, chopped (1 3/4 cups) |
1/2 lb shallots, chopped |
1/2 lb baby spinach, coarsely chopped |
3 ounce cream cheese, softened |
1 (16-ounce) container sour cream |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.
2. Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.
3. Cooks' note: Dip can be chilled up to 1 day (though the spinach will lose some of its color). Let stand at room temperature 15 minutes before serving.
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