- 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 this recipe
- 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.