Chef Fred Eric serves this spicy, slightly creamy dip with whatever vegetables look best at the market. He prefers an assortment, including raw celery, carrots and radishes, and blanched cauliflower, broccoli, green beans and asparagus.
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1/2 pound fresh spinach, trimmed
1/4 cup plus 1 tablespoon olive oil
2 large scallions, coarsely chopped
2 serrano chiles—halved, seeded and coarsely chopped
3/4 cup coarsely chopped cilantro
1/4 cup sour cream
2 tablespoons fresh lime juice
Salt and freshly ground pepper
Assorted vegetables, for dipping
How to Make It
Set a large skillet over high heat. Add the spinach by the handful and stir to wilt. Cook just until all of the spinach has wilted, then transfer to a colander. Let cool slightly, then squeeze the spinach dry and coarsely chop it.
Heat 1 tablespoon of the olive oil in a small skillet. Add the scallions and serranos and cook over moderately high heat until softened, about 2 minutes. Transfer to a blender and add the wilted spinach, cilantro, sour cream, lime juice and the remaining 1/4 cup of olive oil. Blend to a smooth puree, scraping down the side occasionally. Transfer the dip to a bowl and season with salt and pepper. Serve chilled or at room temperature with a platter of the assorted vegetables.
The dip can be refrigerated for up to 2 days. Season again before serving if necessary.
A refreshingly tart Sauvignon Blanc is a fine aperitif and a great foil for the dip. Go for one from California.
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