Adapted from Gourmet. I added more spinach and cream cheese and used the food processor to make it smooth. Very yummy and a good way to get kids to eat spinach, or serve a chip dip that isn’t full of chemicals.
3 Tablespoons extra-virgin olive oil
1 large onion, chopped (1 3/4 cups)
1/2 lb shallots, chopped
1 lb baby spinach, coarsely chopped
8 oz cream cheese, softened
1 (16-oz) 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 a bit of salt and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.
Transfer spinach mixture to the bowl of a food processor. Add in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.