Spinach and Serrano Dip

Directions

1. 1
   Set a large skillet over high heat.
2. 2
   Add the spinach by the handful and stir to wilt.
3. 3
   Cook just until all of the spinach has wilted, then transfer to a colander.
4. 4
   Let cool slightly, then squeeze the spinach dry and coarsely chop it.
5. 5
   Heat 1 tablespoon of the olive oil in a small skillet.
6. 6
   Add the scallions and serranos and cook over moderately high heat until softened, about 2 minutes.
7. 7
   Transfer to a blender and add the wilted spinach, cilantro, sour cream, lime juice and the remaining 1/4 cup of olive oil.
8. 8
   Blend to a smooth puree, scraping down the side occasionally.
9. 9
   Transfer the dip to a bowl and season with salt and pepper.
10. 10
    Serve chilled or at room temperature with a platter of the assorted vegetables.