Categories: Sauces, Vegetables, Mexican, Garlic 
      Yield: 8 servings 
  
      1 c  Onions, Chopped                     2    Cloves Garlic, Crushed 
    1/2 c  Vegetable Oil                       1 tb Oregano Leaves, Dried 
     10 oz Fresh Spinach, Chopped              1 c  Chicken Broth 
    1/2 lb Tomatillos, Coarsely Chopped        2 c  Dairy Sour Cream 
      4 oz Diced Green Chiles              
  
  Cook and stir onions in oil in a 3-quart saucepan until tender.  Stir in 
  remaining ingredients except broth and sour cream.  Cover and cook over 
  medium heat for 5 minutes, stirring occasionally.  Place mixture in food 
  processor workbowl fitted with steel blade or in a blender container; cover 
  and process until smooth, about 1 minute.  Return mixture to saucepan; stir 
  in broth.  Heat to boiling; reduce heat.  Simmer uncovered for 10 minutes. 
  Stir in sour cream.  Cover and refrigerate any remaining sauce. Makes about 
  4 cups of sauce.