- 4 scallions, chopped
- 2 tablespoons unsalted butter
- 10 ounces thawed frozen chopped spinach, drained and squeezed dry
- 1 tablespoon anchovy paste
- 8 ounces cream cheese, cut into cubes
- 3/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons chopped tarragon
- Accompaniment: crackers or crudités
- Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about 3 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 remaining ingredients, 1/4 teaspoon pepper, and salt to taste.