Holiday Delights
SPINACH DIP WITH CHIPOTLE AND LIME
Makes about 3 cups
2 10-ounce packages frozen spinach,
thawed and drained
8 ounces cream cheese (about 1 cup),
softened
½ cup mayonnaise
½ cup sour cream (see note)
½ 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
¾ teaspoon kosher salt, or to taste
Freshly ground black pepper
Tortilla chips, for dipping
Bundle spinach in a clean dishtowel
and squeeze very tightly to remove all
excess moisture.
NOTE
You can omit the sour cream and
increase mayonnaise to 1 cup.
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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.
Recipe courtesy of The New York Times