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Cilantro Lime Spinach Dip Recipe

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This recipe for Cilantro Lime Spinach Dip, by , is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edie Ward
Added: Sunday, September 23, 2007



10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 cup packed cilantro leaves
1 tablespoon chipotle chile en adobo , seeded and minced (about 2 medium chiles)
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon light brown sugar
1/8 teaspoon ground cumin

1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)

Personal Notes:
Personal Notes:
I don't care for anything hot, so I usually leave out the chipotle.




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