Thursday, May 24, 2007

The best spinach dip w/ chipotle lime

2 10-ounce packages frozen spinach, thawed and drained
8 ounces cream cheese (about 1 cup), softened
1/2 cup mayonnaise
1/2 cup sour cream (see note)
1/2 cup sliced scallions
1/3 cup chopped cilantro
1 tablespoon chopped chipotle in adobo sauce, or more to taste
1 tablespoon freshly squeezed lime juice, or to taste
3/4 teaspoon kosher salt, or to taste
Freshly ground black pepper
Tortilla chips, for dipping.

1. Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.

2. 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.

Yield: About 3 cups.

Note: You can omit the sour cream and increase mayonnaise to 1 cup.

From May 23, 2007 NYT

1 comment:

Anonymous said...

We really enjoyed this recipe! We too are foodies and served this at a recent Father's Day BBQ that we hosted. My husband is a chef and even he was impressed (he added a bit more lime juice and more adobe chile than I had)

El Greco Foodies