Recipe courtesy of James O'Donnell
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Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
1 quart

Ingredients

Directions

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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