Cilantro Lime Spinach Dip With Chipotle Chiles Recipes
HOT CHIPOTLE SPINACH AND ARTICHOKE DIP WITH LIME
I make spinach and artichoke dip for party guests all the time, but I wanted to give it a Mexican twist. I amped up this app with smoky chipotle chilies and tangy lime for an unexpected kick. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Combine mozzarella cheese, cream cheese, mayonnaise and 1/4 cup grated Parmesan cheese; stir in next nine ingredients. Spoon into a deep-dish pie plate; sprinkle with remaining Parmesan., Bake until golden brown and bubbly, 20-25 minutes. Serve as desired with pita or tortilla chips, baguette slices or crackers.
Nutrition Facts : Calories 164 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 318mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
THE BEST SPINACH DIP WITH CHIPOTLE AND LIME
Make and share this The Best Spinach Dip With Chipotle and Lime recipe from Food.com.
Provided by enigmused
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.
- 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.
- Note: You can omit the sour cream and increase mayonnaise to 1 cup.
Nutrition Facts : Calories 285.1, Fat 24.5, SaturatedFat 12.1, Cholesterol 55.1, Sodium 558.1, Carbohydrate 11.9, Fiber 3.5, Sugar 2.5, Protein 7.9
CILANTRO-LIME SPINACH DIP WITH CHIPOTLE CHILES
Adapted from America's Test Kitchen. Partial thawing of the spinach produces a cold dip that can be served without further chilling. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain chunks of garlic. This dip is good served with tortilla chips.
Provided by TxGriffLover
Categories Spinach
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- Thaw spinach in microwave for 3 minutes at 40% 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.
- 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 to bowl and serve.
- Can be covered and refrigerated for up to 2 days.
Nutrition Facts : Calories 551.7, Fat 43.9, SaturatedFat 14.4, Cholesterol 54.1, Sodium 2303.6, Carbohydrate 35.5, Fiber 7, Sugar 8.8, Protein 11.6
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