Spinach and Serrano Dip

1. 1

   Set a large skillet over high heat.

2. 2

   Add the spinach by the handful and stir to wilt.

3. 3

   Cook just until all of the spinach has wilted, then transfer to a colander.

4. 4

   Let cool slightly, then squeeze the spinach dry and coarsely chop it.

5. 5

   Heat 1 tablespoon of the olive oil in a small skillet.

6. 6

   Add the scallions and serranos and cook over moderately high heat until softened, about 2 minutes.

7. 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. 8

   Blend to a smooth puree, scraping down the side occasionally.

9. 9

   Transfer the dip to a bowl and season with salt and pepper.

10. 10

    Serve chilled or at room temperature with a platter of the assorted vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.