Peachy the Magazine Holiday 2016 - Page 64

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. 62 PEACHYTHEMAGAZINE.COM 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