Cilantro-Lime Spinach Dip with Chipotle Chiles Recipe

With the Super Bowl upon us, it seems like the perfect time to share some party appropriate appetizers and dips; a reoccurring theme you will see throughout the week. While this is my number one suggestion for the Bowl, last week's Shrimp Cocktail Recipe would also make a great addition to any party spread.

Now, if there is one thing that this spinach dip recipe is not, it is traditional! In fact, I have had many a guest proclaim their disgust in the traditional mushy and lackluster party appetizer. However, this spinach dip recipe is different. It really has a robust flavor that is more reminiscent of salsa than it is of spinach dip; and it couldn't be easier to make...

Cilantro-Lime Spinach Dip with Chipotle Chiles

Recipe adapted from Cook's Illustrated

Spinach Dip with Chipotle Chiles Recipe

10 ounces frozen chopped spinach
½ cup sour cream
½ cup mayonnaise
3 medium scallions, white parts only, roughly chopped
½ cup packed flat-leaf parsley, roughly chopped
¼ cup packed cilantro, roughly chopped
2 medium chipotles with adobo sauce, seeded (If you like it extra spicy, add another chili or two)
Small garlic clove, minced
1 tablespoon fresh squeezed lime juice
½ teaspoon grated lime zest
½ teaspoon light brown sugar
⅛ teaspoon ground cumin
½ kosher salt
¼ teaspoon ground black pepper

How to Make Spinach Dip

1. Thaw out the spinach over night in the refrigerator and squeeze out excess water. If you are pinched for time, you can thaw in the microwave, but make sure that you use the defrost setting or the spinach will cook! Edges of the spinach should be thawed but not warm. As a matter of fact, the center should be soft enough to be broken apart into chunks. Again, squeeze out excess water.

2. Throw all ingredients in the food processor, process for about a minute or two until smooth and creamy. Ohh, look at that!

3. Transfer to a clean bowl. Here comes the hard part; resist eating immediately and refrigerate for at least two hours to let the flavors meld. If you have the patience to let it chill overnight, that’s even better.

4. Stir well; serve with tortilla chips. Yields about 2 cups.

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