I declared this recipe my new go-to party dish after falling in love with my first bite. My mother-in-law gifted me the New York Time’s Best of 100 Years Cookbook at Christmas time, which I was buried in for hours. This recipe was first to catch my eye, most likely at the convenience of deciding what to bring to an upcoming birthday celebration. I made it once, then again, and ultimately three times due to popular demand. It was the talk of three different parties, which cracked me up because of the simplicity. I encourage you to pick up a bag of fresh tortilla chips and put this dip on your next party radar.
Chipotle Lime Spinach Dip
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4
servings30
minutesIngredients
16-ounce package frozen spinach, thawed and drained
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup sliced scallions (about 1 large bunch)
1/2 cup chopped cilantro (about 1 small bunch)
1 heaping tablespoon chopped chipotle peppers in adobo sauce
1 1/2 tablespoons fresh lime juice, about 1 small lime
1 teaspoon kosher salt
black pepper to taste
Optional toppings: charred corn, cotija cheese, extra scallions and cilantro
Directions
Bundle the spinach in a clean dish towel and squeeze tightly to remove all excess moisture
Blend together all ingredients except the spinach and toppings (and tortilla chips) in a food processor until very smooth, about 90 seconds.
Add the sand pulse just until combined. Taste and adjust seasonings as needed.
Transfer to a serving bowl and top with desired toppings. I like extra scallions, charred corn found in the frozen aisle, and crumbled cotija cheese. This is best served with tortilla chips.
Notes
- This is best made the day of, as leftovers will brown/discolor (although still safe and delicious to eat!)
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