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Spinach and Serrano Dip
- Active Time 10m
- Total Time 10m
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. WINE RECOMMENDATION: A refreshingly tart Sauvignon Blanc is a fine aperitif and a great foil for the dip and the salad.
- 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
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 purée, 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
213 calories; 20g total fat; 6mg cholesterol; 65mg sodium; 8g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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