Recipe courtesy of James O'Donnell

Cilantro Cream

  • Yield: 1 quart
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2 ounces spinach

1 cup heavy cream

4 cups sour cream

2 1/2 ounces cilantro

2 tablespoons kosher salt

1 tablespoon L.A spice

2 limes, juiced


  1. Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice.
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