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3 tablespoons extra virgin olive oil
1 large onion, chopped
4 to 6 large shallots, chopped
1/2 pound baby spinach
3 oz cream cheese
1 16-oz container sour cream
1/4 teaspoon freshly ground pepper
1. Heat oil; saute onion and shallots on low until lightly browned and tender.
2. Add spinach and cook until wilted. Remove and let cool slightly.
3. Transfer mixture to a bowl; stir in cream cheese, sour cream, salt and pepper until combined well.
4. Chill, covered, at least one hour. Serve with garlic potato skins.
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