This recipe calls for LA Spice. The recipe for it was not given.
2 ounces spinach
1 cup heavy cream
4 cups sour cream
2-1/2 ounces cilantro
2 tablespoons kosher salt
1 tablespoon L.A. spice
2 limes, juiced
Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice.
Yield: 1 quart
Source: James O’Donnell – House of Blues, Los Angeles, California