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.

Join the forum, it's quick and easy

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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

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


Potlatch-Sour Cream Dip

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

Potlatch-Sour Cream Dip Empty Potlatch-Sour Cream Dip

Post by Lobo Tue 09 Feb 2016, 8:14 pm

Potlatch-Sour Cream Dip Img80l
Potlatch-Sour Cream Dip
Potlatch-Sour Cream Dip Translucent
Be the first to Write a Review
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.






  • 82

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.

    Current date/time is Wed 25 May 2022, 12:12 pm