Active Time

　　30 min

　　Total Time

　　1 3/4 hr

　　

Ingredients

Makes about 3 1/2 cups

　　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

　　

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.

　　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.