What would we do without dip? Ever since my kids were little, I could always get them to eat something if there was dipping involved. Apples with caramel dip, vegetables with ranch dip, shrimp with horseradish dip, artichokes with lemon and garlic dip—the list is long of food they learned to love first by dipping.
Now that they are older, this technique isn’t necessary, but dipping is always fun and we’ve all graduated to trying new things. Here is one that I’ve adapted from something I read in a comment on the Chowhound food blog. The chipotle in adobo sauce makes this a great-tasting version of a spinach dip usually flavored with onions. This was a huge hit—and has established itself on our list of favorites—just in time for the second half of the NBA season (big in our house), Super Bowl XLV, or a great old movie on a chilly Sunday afternoon.
Chipotle Spinach Dip
Makes about 3 cups
Ingredients:
2 10-ounce packages frozen spinach, thawed and drained
8 ounces cream cheese, softened and at room temperature
½ cup sour cream
½ cup sliced green onions, white and green parts
1/3 cup chopped cilantro
1 tablespoon chopped chipotle in adobo sauce, or more to taste
1 tablespoon freshly squeezed lime juice
1 teaspoon kosher salt
¼ teaspoon black pepper
Tortilla chips for dipping
Preparation:
Using clean hands, squeeze the moisture completely out of the spinach and reserve it.
Combine all of the other ingredients in a food processor and blend well. Add the spinach and pulse just until combined. You can eat it right away or chill it before serving—the flavors are even better when they have a chance to blend.
