cups fresh spinach, cleaned, with stems removed
1 cup cream cheese, softened
1 cup sour cream
1 cup finely chopped sweet onion
1 cup finely chopped jicama
Salt, to taste
Freshly ground black pepper, to taste
Thinly sliced dark rye bread and/or crackers, for serving
the spinach into a large pot of boiling salted water for only about
15 seconds to blanch it. Remove and plunge into a large bowl of
ice water to cool. Drain the spinach and squeeze as much water out
of it as you can with your hands. Finely chop it.
a medium bowl, combine the cream cheese and sour cream. Fold in
the chopped onion and jicama and stir in the chopped spinach. Season
with salt and pepper. Serve at room temperature with thinly sliced
dark rye bread and/or crackers.