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
2025-02-06 14:33:51
Serves 6
Creamy spinach dip with a surprising twist of chipotle, lime, and scallions. Delicious topped with cotija cheese, blistered corn, and a big bowl of tortilla chips.
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Prep Time
20 min
Total Time
20 min
Ingredients
- 16-ounce package frozen spinach, thawed and drained
- 8 ounces cream cheese, at room temperature
- 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
Instructions
- 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.
- Pulse in the spinach just until combined and adjust salt and pepper to taste
- Top with desired toppings (optional) and serve with tortilla chips
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