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Spinach and Serrano Dip

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Make About 1 cup
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.
RECIPE INGREDIENTS
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
Assorted vegetables, for dipping
Spinach and Serrano Dip Recipe at Cooking.com
DIRECTIONS
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.


MAKE AHEAD: The dip can be refrigerated for up to 2 days. Season again before serving if necessary.


WINE RECOMMENDATION:


A refreshingly tart Sauvignon Blanc is a fine aperitif and a great foil for the dip and the salad. Go for the 1998 Geyser Peak or the 1998 St. Supry from California.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Summer Dips
 Cookout Finger Foods: BBQ Party Appetizers
 Dip-It Good: Easy Dips & Spreads
 Spinach Dips & Appetizers
Nutrition Facts per Serving
Yield:   Make About 1 cup
Calories: 213
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 8g
Sodium: 65mg
% Cal. from Fat: 85%
Cholesterol: 6mg
Protein: 3g
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