Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Potlatch-Sour Cream Dip

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Potlatch-Sour Cream Dip Empty Potlatch-Sour Cream Dip

    Post by Lobo Fri Jan 29, 2016 2:29 am

    Potlatch-Sour Cream Dip Img80l
    Potlatch-Sour Cream Dip
    Potlatch-Sour Cream Dip Translucent
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    Prep Time: 8 minutes
    Cook Time: 5 minutes
    Servings: 10
    Be sure to 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, and lightly blanched cauliflower and broccoli florets.






    • 84

    Ingredients:


    • 2 Tbs. extra-virgin olive oil
    • 3 green onions, white and light green portions,
        chopped
    • 3 cups trimmed spinach leaves
    • 2 cups sour cream
    • 2 Tbs. potlatch seasoning
    • Potato chips and crudités for dipping

    Directions:

    In a sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the green onions and cook, stirring occasionally, until soft, 1 to 3 minutes. Transfer to a small bowl.

    Warm the remaining 1 Tbs. 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.

    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 crudités for dipping. Makes 2 1/4 cups.
    Williams-Sonoma Kitchen.
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