Recipe courtesy of Jennifer Jasinski, Rioja, Bistro Vendôme and Euclid Hall, Denver
1. In a large sauté pan, heat the oil over medium heat and briefly sauté the shallots. As soon as the shallots are translucent, add the spinach and just wilt, about 1 minute. Place the cooked spinach in a colander to drain and cool.
2. When the spinach cools to room temperature, rough chop it a bit and combine with shallots, dill, chèvre, ricotta, sour cream, salt and pepper in a food processor. Process until smooth. Serve with homemade potato chips. Serves 4 to 6 (yields 2.5 cups).
Slice Russet potatoes on a Japanese mandolin to about the thickness of a playing card, dropping in hot water after slicing. Preheat canola oil to 300° F in a large, high-edged pot with plenty of space between the top of the oil and the rim of the pot. Drop potato slices, a few chips at a time, into the hot oil, sinking them with a slotted spoon or strainer so they cook evenly on both sides. When golden, transfer from the oil to a paper towel-lined tray and season immediately.