Ingredients:
1/2 Pound Of Coarsely Chopped Baby Spinach
3 Tablespoons Of Sangiuliano Extra Virgin Olive Oil
16 Ounces Of Sour Cream
3 Ounces Of Softened Philadelphia Cream Cheese
1 Large Chopped Vidalia Onion
1 Small Chopped Yellow Onion
1/2 Pounds Chopped Shallots
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Organic Black Pepper
3 Dashes Of Dave's Gourmet Insanity Sauce
1 Teaspoon Of Garlic Salt
Information:
Serving Size 6
288 Calories Per Serving
14 Grams Of Fat
Cooking Directions:
To begin this onion spinach dip recipe, you will first need to take out a large heavy skillet, and heat the extra virgin olive oil over medium high heat. Once the olive oil has been sufficiently heated, add in the onions and shallots, and saute them until they are tender and golden. This should take about eight minutes, be sure not to burn them. Next reduce the heat to medium, and add in the spinach. Again saute for about two minutes, or until the spinach is wilted. You will need to stir often. Once done turn off your burner, and remove the skillet from the stove. Next spoon the spinach, onions, and shallots into a mixing bowl, and then also add in the sour cream, softened cream cheese, salt, pepper, sauce, and the garlic salt. Next take out a large mixing spoon, and really mix up the ingredients well, you want a smooth even dip mixture. Once you have mixed it up well, spoon the dip into a Tupperware container, seal it off, then place it in the refrigerator for roughly three hours. Once the dip is chilled, serve it up with a warm sliced French baguette or Lay's Regular Potato Chips. We hope you enjoy this recipe, please browse through our website for others.
