Adapted from Gourmet
Green Goddess Spinach Dip
4 scallions, chopped
2 Tablespoons unsalted butter
10 oz thawed frozen chopped spinach, drained and squeezed dry
1 Tablespoon anchovy paste
8 oz cream cheese, cut int cubes
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons chopped tarragon
Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about three minutes. Add spinach and anchovy paste and cook, stirring, until heated through.
Add cream cheese and cook, stirring, until melted and warm, then stir in sour cream, lemon juice, tarragon, salt and pepper.
Serve warm with crackers, pita chips or crudités.