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1
Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat.
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2
In batches, stir in the spinach, wilting each batch before adding more.
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3
Sprinkle the spinach with 1 tablespoon water, cover, and cook until the spinach is tender, about 5 minutes.
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4
Drain, rinse, and cool.
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5
A handful at a time, squeeze the excess liquid from the spinach.
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6
Chop coarsely.
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7
Heat the remaining 2 teaspoons oil in the skillet over medium heat.
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8
Add the leeks and red pepper and cook, stirring often, until softened, about 3 minutes.
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9
Stir in the shallots and garlic and cook, stirring often, until softened, about 2 minutes.
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10
Cool completely.
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11
Combine the spinach, cooled vegetables, sour cream, mayonnaise, dill, and cayenne in a food processor and process until blended.
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12
Season with salt and pepper.
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13
Transfer to a bowl and cover tightly.
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14
Refrigerate until chilled, at least 2 hours, or up to 2 days.
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15
Serve chilled.
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16
Classic Spinach Dip: Mix one-ounce container sour cream, 1 cup mayonnaise, one 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess moisture, 3 chopped scallions (white and green parts), and one l.4-ounce envelope Knorr Vegetable Soup, Dip, and Recipe Mix.
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17
Cover and chill.
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18
Dianes Deluxe Spinach Dip: Mix one 16-ounce container sour cream, 2 cups mayonnaise, one 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess moisture, 1/2 cup chopped scallions, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh dill, one l.4-ounce package Knorr Vegetable Soup, Dip, and Recipe Mix, and 1 tablespoon cheese-based salad seasoning (such as Salad Supreme).
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19
Cover and chill.
