Green Goddess Spinach Dip

Are you all as devastated as ME about the death of *Gourmet* magazine? I could weep. Luckily, I have a near-complete collection of issues going back to 'way before I was born, so I can live on those the rest of my life! This recipe (of course I've fiddled a little with it) was on the last page of the last issue, and even my husband, not usually a big fan of creamy dips, keeps getting it out of the fridge and eating it cold with pita crisps. Best served warm, though...

• Ready In: 20 mins
• Serves: 24
• Yields: 4 cups

Ingredients

• 3  tablespoons butter
• 6  scallions, chopped
• 1 (10 ounce) package spinach, thawed and drained
• 8  ounces cream cheese
• 1  tablespoon anchovy paste
• 3  teaspoons dried tarragon
• 1  teaspoon dried thyme
• 1  tablespoon lemon juice
• 1  teaspoon lemon pepper seasoning
• 3⁄4 cup sour cream

Directions

1. Heat butter and saute' scallions until soft. Add spinach and cream cheese, stirring to mix and cooking about 3 minutes. Add seasonings, stir in well, and turn off heat. Add sour cream, mix well. Serve with crackers or pita crisps. Freezes and reheats well.