The Best Spinach Dip With Chipotle and Lime

Name: The Best Spinach Dip With Chipotle and Lime
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 2 (566.99 g) package frozen spinach, thawed and drained; 226.79 g cream cheese, softened (about 1 cup); 118.29 ml mayonnaise; 118.29 ml sour cream (see note); 118.29 ml sliced scallion; 78.78 ml chopped cilantro; 14.79 ml chopped chipotle chile in adobo (to taste); 14.79 ml freshly squeezed lime juice (to taste); 3.69 ml kosher salt (to taste); fresh ground black pepper; tortilla chips, for dipping

Submitted by enigmused

"This was in the NYT today and it looks awesome."

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Ready In:: 20mins
Ingredients:: 11
Serves:: 6

ingredients

2 (566.99 g) package frozen spinach, thawed and drained
226.79 g cream cheese, softened (about 1 cup)
118.29 ml mayonnaise
118.29 ml sour cream (see note)
118.29 ml sliced scallion
78.78 ml chopped cilantro
14.79 ml chopped chipotle chile in adobo (to taste)
14.79 ml freshly squeezed lime juice (to taste)
3.69 ml kosher salt (to taste)
fresh ground black pepper
tortilla chips, for dipping

directions

Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.
In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds.
Pulse in spinach until just combined.
Taste and adjust seasoning, if necessary.
Serve with tortilla chips.
Note: You can omit the sour cream and increase mayonnaise to 1 cup.

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Reviews

I made this when I heard about it from the NYT. I recently went looking for the recipe and was thrilled to find it here. The chipotle and cilantro gave it such a burst of flavor and it was such a nice change from the usual Knorr dip recipe.

Jules127
this was good! i added a can of chopped water chestnuts as i needed more texture but it was easy to put together. mine was a little blandish.. i think it needs more chipolte (i like my dips hot) and maybe a bit more salt? but it just didnt have a real popping flavor.. healthy though well i used low fat or fat free items in it. next time i would probably want more chunks of peppers or something though. thanks.

sprue
Made for My 3 Chefs 6/07. This is fabulous!! It makes a lot, too. I skipped the cilantro because I can't stand the stuff. I would add more chipotle next time - just up to 1 1/2TB as I thought it was barely noticable. A fabulous recipe; thank you enigmused!

Elmotoo

RECIPE SUBMITTED BY

enigmused

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.

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