Potluck: Leek and Spinach Dip

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Ingredients:
3 medium leeks or onions
1 1/2 tablespoons canola oil
4 cups coarsely chopped baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plain Greek yogurt
2 tablespoons chopped chives
1/2 teaspoon vinegar
1 (8-oz.) container sour cream

Instructions:

  1. Remove and discard root ends and dark green tops of leeks, if using. Cut each leek in half lengthwise; rinse thoroughly under cold running water to remove grit and sand. Thinly slice leeks or onions crosswise to equal about 4 cups.
  2. Heat a large skillet over medium-low. Add oil; swirl to coat. Add leeks to pan; cook 25 minutes or until very soft and caramelized, stirring occasionally. Stir in spinach, salt, and pepper; cook 2 minutes, stirring until spinach wilts. Remove pan from heat; cool leek mixture completely.
  3. Combine yogurt, chives, vinegar, and sour cream in a bowl. Stir in spinach mixture. Refrigerate until ready to serve.
  4. Serve with your favorite rainbow of veggies and whole grain crackers for a delicious potluck favorite.
Adapted from Cooking Light

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