Spinach-Leek Dip

Directions

1. 1
   Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat.
2. 2
   In batches, stir in the spinach, wilting each batch before adding more.
3. 3
   Sprinkle the spinach with 1 tablespoon water, cover, and cook until the spinach is tender, about 5 minutes.
4. 4
   Drain, rinse, and cool.
5. 5
   A handful at a time, squeeze the excess liquid from the spinach.
6. 6
   Chop coarsely.
7. 7
   Heat the remaining 2 teaspoons oil in the skillet over medium heat.
8. 8
   Add the leeks and red pepper and cook, stirring often, until softened, about 3 minutes.
9. 9
   Stir in the shallots and garlic and cook, stirring often, until softened, about 2 minutes.
10. 10
    Cool completely.
11. 11
    Combine the spinach, cooled vegetables, sour cream, mayonnaise, dill, and cayenne in a food processor and process until blended.
12. 12
    Season with salt and pepper.
13. 13
    Transfer to a bowl and cover tightly.
14. 14
    Refrigerate until chilled, at least 2 hours, or up to 2 days.
15. 15
    Serve chilled.
16. 16
    Classic Spinach Dip: Mix one-ounce container sour cream, 1 cup mayonnaise, one 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess moisture, 3 chopped scallions (white and green parts), and one l.4-ounce envelope Knorr Vegetable Soup, Dip, and Recipe Mix.
17. 17
    Cover and chill.
18. 18
    Makes 3 cups.
19. 19
    Dianes Deluxe Spinach Dip: Mix one 16-ounce container sour cream, 2 cups mayonnaise, one 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess moisture, 1/2 cup chopped scallions, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh dill, one l.4-ounce package Knorr Vegetable Soup, Dip, and Recipe Mix, and 1 tablespoon cheese-based salad seasoning (such as Salad Supreme).
20. 20
    Cover and chill.
21. 21
    Makes 5 1/2 cups.