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Wednesday 23 August 2017

Spinach and Serrano Dip

Spinach and Serrano Dip

1
½ pound fresh spinach, trimmed
¼ cup and 1 tablespoon olive oil
2 large scallions, coarsely chopped
2-3 serrano chiles--halved, seeded and coarsely chopped
¾ cup coarsely chopped cilantro
¼ cup sour cream
2 tablespoons fresh lime juice
1 lime cut into wedges for garnish
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 ¼ 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. Garnish with lime wedges.
11. Serve chilled or at room temperature with a platter of the assorted vegetables.

2 comments:

  1. As always another tasty recipe Jennifer :) Tweeted :)

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  2. Thank you Carol, it mean a lot to me. You have great recipes too :-)

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