Spinach spring seasonal vegetables, with nourishing yin, liver and nourishing and other effects on blood pressure caused by the spring due to insufficient liver, dizziness, diabetes, anemia and others have a better role of adjuvant therapy.
Take a moment to meet your new favorite appetizer. This twist on the classic spinach dip is sure to please even the most particular guests. The secret? Sweet Vidalia onions add an unexpected, sweet twist to the creamy, savory dip.
Sweet Vidalia onions add an unexpected twist to the creamy, crowd-pleasing spinach dip appetizer.
Serves 12 (serving size: 1/4 cup)
Total time: 1 Hour, 25 Minutes
3 tablespoons (1 1/2 oz.) salted butter
4 cups chopped Vidalia or other sweet onions (about 2 large)
1 (5-oz.) pkg. fresh baby spinach, coarsely chopped
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 (16-oz.) container sour cream
2 tablespoons chopped fresh chives
Potato chips and medley of veggies like cucumbers, radishes, and bell peppers
1. Melt butter in a large nonstick skillet over medium; add onions, and cook, stirring often, until golden and very tender, 20 to 30 minutes. Gradually add spinach, stirring just until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let stand 30 minutes.
2. Stir together onion-and-spinach mixture, sour cream, and chives in a medium bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and chill 30 minutes or up to 2 days. Serve with chips and veggies.