Categories: Dip
Ingredients
- 3 Tbsp olive oil
- 2 medium onions, chopped
- Kosher salt and black pepper
- 1 16 oz container sour cream
- 1 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
- 1 tbsp. white wine vinegar Broccoli and cauliflower florets, endive spears, and radishes, for serving
Directions
-
Heat the oil in a large skillet over medium high heat. Add the onions, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until golden brown, 13 yo 15 minutes. Transfer to a medium bowl and let cool. Add the sour cream, spinach, vinegar, 3/4 tsp salt, and 1/4 tsp/ pepper to the onions and mix to combine. Serve with the vegetables.