Name: Caramelized Shallot and Spinach Dip
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 cups
Ingredients: 2 tablespoons extra-virgin olive oil; 4 large shallots, sliced (about 2 1/2 cups); Kosher salt and freshly ground black pepper; 4 cloves garlic, grated; One 9- to 10-ounce package frozen spinach, thawed and thoroughly drained; 1 teaspoon lemon zest plus 1 tablespoon lemon juice; 4 to 6 ounces whipped cream cheese; 1/2 cup sour cream; 2 tablespoons chopped fresh Italian parsley; Potato chips, crackers, toasted baguette, and/or crudités, for serving

Directions

Add the oil to a medium nonstick pan and heat over medium-low heat. Add the shallots and season generously with salt and pepper. Cook, stirring occasionally, until the shallots are soft and caramelized, 25 to 30 minutes. (If the shallots begin to brown too fast, turn the heat down slightly. If the pan feels dry, add a splash of water.)
Turn the heat up to medium and add the garlic. Stir to evenly combine and cook until the garlic is fragrant, about 30 seconds. Add the spinach and lemon zest and stir to combine. (The spinach doesn't need to be cooked, but heating it up helps remove any excess water.)
Turn the heat off and add the cream cheese. The heat from the shallot mixture and the pan will help warm the cream cheese but not completely melt it. Once the cream cheese is evenly distributed, add the sour cream, lemon juice and parsley. Stir to combine. Transfer to a serving bowl. Serve warm, at room temperature or cold.

Caramelized Shallot and Spinach Dip

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