Ingredients

• 1 trimmed bunch flat-leaf spinach
• 1 thinly sliced scallion
• 3/4 cup sour cream
• 2 tablespoon chopped fresh mint
• Salt
• Pepper
• Crudités or pita chips

Instructions

1. Cook 1 trimmed bunch flat-leaf spinach in a pot of boiling salted water until wilted, about 30 seconds; drain and run under cold water. Drain well, squeeze out as much liquid as possible, and finely chop. Mix spinach with 1 thinly sliced scallion, 3/4 cup sour cream, and 2 tablespoon chopped fresh mint; season with salt and pepper. Let sit at room temperature at least 15 minutes.
2. Serve with crudités or pita chips.