- 3 tablespoons extra-virgin olive oil
- 1 large onion, chopped (1 3/4 cups)
- 1/2 lb shallots, chopped
- 1/2 lb baby spinach, coarsely chopped
- 3 ounce cream cheese, softened
- 1 (16-ounce) container sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.
- Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.