Cilantro-Lime Spinach Dip With Chipotle Chiles

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READY IN: 10mins
Recipe by TxGriffLover

Adapted from America's Test Kitchen. Partial thawing of the spinach produces a cold dip that can be served without further chilling. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain chunks of garlic. This dip is good served with tortilla chips.

Ingredients Nutrition


  1. Thaw spinach in microwave for 3 minutes at 40% power.
  2. Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.
  3. Squeeze partially frozen spinach of excess water.
  4. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds.
  5. Transfer to bowl and serve.
  6. Can be covered and refrigerated for up to 2 days.

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