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.