Cooks' note:
• Dip 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.
Recipe information
Total Time
1 3/4 hr
Yield
Makes about 3 1/2 cups
Ingredients
3 tablespoons extra-virgin olive oil
1 large onion, chopped (1 3/4 cups)
1/2 lb shallots, chopped
1/2 lb baby spinach, coarsely chopped
3 ounce cream cheese, softened
1 (16-ounce) container sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Step 1
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, 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 and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.
Step 2
Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.
