Spinach and Serrano Dip Serving Size - 5 Prepared By - DnD Recipe Rating * * * * *
			1/2 pound fresh spinach, trimmed 1/4 cup plus 1 tablespoon olive oil 2 large scallions, coarsely chopped 2 serrano chiles--halved, seeded and coarsely chopped 3/4 cup coarsely chopped cilantro 1/4 cup greek yougart 2 tablespoons fresh lime juice
			Set a large skillet over high heat. Add the spinach by the handful and stir to wilt. Cook just until all of the spinach has wilted, then transfer to a colander. Let cool slightly, then squeeze the spinach dry and coarsely chop it. Heat 1 tablespoon of the olive oil in a small skillet. Add the scallions and serranos and cook over moderately high heat until softened, about 2 minutes. Transfer to a blender and add the wilted spinach, cilantro, greek yougart, lime juice and the remaining 1/4 cup of olive oil. Blend to a smooth puree, scraping down the side occasionally. Transfer the dip to a bowl and season with salt and pepper. Serve chilled or at room temperature with a platter of the assorted vegetables. MAKE AHEAD: The dip can be refrigerated for up to 2 days. Season again before serving if necessary.