Spinach and Serrano Dip

• 1/2 pound fresh spinach, trimmed
• 1/4 cup plus 1 tablespoon olive oil
• 2 large scallions, coarsely chopped
• 2 serrano chileshalved, 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

1. Set a large skillet over high heat.
2. Add the spinach by the handful and stir to wilt.
3. Cook just until all of the spinach has wilted, then transfer to a colander.
4. Let cool slightly, then squeeze the spinach dry and coarsely chop it.
5. Heat 1 tablespoon of the olive oil in a small skillet.
6. Add the scallions and serranos and cook over moderately high heat until softened, about 2 minutes.
7. Transfer to a blender and add the wilted spinach, cilantro, sour cream, lime juice and the remaining 1/4 cup of olive oil.
8. Blend to a smooth puree, scraping down the side occasionally.
9. Transfer the dip to a bowl and season with salt and pepper.
10. Serve chilled or at room temperature with a platter of the assorted vegetables.

fresh spinach, olive oil, scallions, serrano chileshalved, cilantro, sour cream, lime juice, salt, vegetables

Taken from www.foodandwine.com/recipes/spinach-and-serrano-dip (may not work)