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Onion Spinach Dip




Source of Recipe


Pinehurst TeaRoom


List of Ingredients




3-TAB. EXTRA VIRGIN OLIVE OIL
1-LARGE ONION CHOPPED (1 ¾ CUPS)
1/3-CUP OF CHOPPED SPRING ONIONS
1-10 OZ. CHOPPED FROZEN SPINACH DEFROSTED AND SQUEEZED OUT
3-OZ. CREAM CHEESE SOFTENED
1-(16OZ.) CONTAINER SOUR CREAM
½-TEA. SALT
¼-TEA. BLACK PEPPER
1-TEA. OF HOT SAUCE




Recipe



Directions:
HEAT OIL IN A 12 IN. HEAVY SKILLET OVER MODERATELY HIGH HEAT UNTIL HOT BUT NOT SMOKING, THEN SAUTÉ' ONION AND SPRING ONI0NS, STIRRING, UNTIL LIGHTLY BROWNED, ABOUT 2 MINUTES. REDUCE HEAT TO MODERATE AND CONTINUE TO COOK, STIRRING OCCASIONALLY, UNTIL SOFTENED, ABOUT 8 MINUTES MORE. ADD SPINACH (DRAINED WELL) AND COOK ABOUT 2 MINUTES. REMOVE FROM HEAT ANC COOL SLIGHTLY

TRANSFER SPINACH MIXTURE TO A BOWL, THEN STIR IN CREAM CHEESE, SOUR CREAM, SALT, PEPPER AND HOT SAUCE UNTIL COMBINED WELL. CHILL COVERED, AT LEAST 1 HOUR.

THIS CAN BE CHILLED UP TO 1 DAY (THOUGH THE SPINACH WILL LOSE SOME OF ITS COLOR) LET STAND AT ROOM TEMPERATURE 15 MINUTES BEFORE SERVING.

MAKES ABOUT 3 ½ CUPS