Ingredients
3 tablespoons (1 half of oz..) salted butter 4 cups chopped Vidalia or other sweet onions (approximately 2 large) 1 (5-oz..) pkg. Fresh toddler spinach, coarsely chopped 1 teaspoon kosher salt, divided half teaspoon black pepper, divided 1 (16-oz..) box sour cream 2 tablespoons chopped clean chives Potato chips and medley of greens like cucumbers, radishes, and bell peppers
How to Make It
Step 1
Melt butter in a big nonstick skillet over medium; add onions, and prepare dinner, stirring frequently, till golden and very tender, 20 to half-hour. Gradually add spinach, stirring just till wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and 1/four teaspoon pepper. Remove from warmness, and allow stand 30 minutes.
Step 2
Stir together onion-and-spinach mixture, bitter cream, and chives in a medium bowl. Stir in the closing half teaspoon salt and 1/4 teaspoon pepper. Cover and sit back half-hour or up to two days. Serve with chips and greens.
3 tablespoons (1 half of oz..) salted butter 4 cups chopped Vidalia or other sweet onions (approximately 2 large) 1 (5-oz..) pkg. Fresh toddler spinach, coarsely chopped 1 teaspoon kosher salt, divided half teaspoon black pepper, divided 1 (16-oz..) box sour cream 2 tablespoons chopped clean chives Potato chips and medley of greens like cucumbers, radishes, and bell peppers
How to Make It
Step 1
Melt butter in a big nonstick skillet over medium; add onions, and prepare dinner, stirring frequently, till golden and very tender, 20 to half-hour. Gradually add spinach, stirring just till wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and 1/four teaspoon pepper. Remove from warmness, and allow stand 30 minutes.
Step 2
Stir together onion-and-spinach mixture, bitter cream, and chives in a medium bowl. Stir in the closing half teaspoon salt and 1/4 teaspoon pepper. Cover and sit back half-hour or up to two days. Serve with chips and greens.