Refrigerate the dip for at least 3 hours before serving to allow the flavors to blend. For the crudités, offer an assortment of colorful vegetables, such as carrot and celery sticks, bell pepper strips, lightly blanched cauliflower and broccoli florets.
Recipe courtesy of Williams-Sonoma.com
- 2 tablespoons extra-virgin olive oil
- 3 green onions, white and light green portions, chopped
- 3 cups trimmed spinach leaves
- 2 cups sour cream
- 2 tablespoons potlatch seasoning
- Potato chips and crudités for dipping
- 1 In a sauté pan over medium heat, warm 1 tablespoon of the olive oil. Add the green onions and cook, stirring occasionally, until soft, 1 to 3 minutes. Transfer to a small bowl.
- 2 Warm the remaining 1 tablespoon oil in the pan, add the spinach and sauté until wilted, about 3 minutes. Transfer to a paper towel-lined plate and press on the spinach with the back of a spoon to remove excess moisture. Transfer the spinach to a cutting board and chop coarsely.
- 3 In a bowl, stir together the sour cream and potlatch seasoning. Add the green onions and spinach and stir to combine. Cover with plastic wrap and refrigerate for at least 3 hours or as long as overnight. Serve with potato chips and veggies for dipping. Makes 2 1/4 cups.