Tuesday, December 30, 2008

Chipotle Spinach and Artichoke Dip

I got this recipe from Coconut and Lime and made some adjustments to it to make it spicier and a little chunkier...it was indeed spicy but it turned out pretty well I think!
I also made this a little healthier by using low-fat (not fat-free) cream cheese, mayo, and sour cream. You really couldn't tell the difference at all, and the texture was still quite creamy.

4 oz cream cheese, at room temperature
4 oz defrosted frozen artichoke hearts, chopped
3/4 cup (1 box) frozen chopped spinach, defrosted and drained
1/2 cup sour cream
1/4 cup mayonnaise
2 shallots, sliced (or 1.5 Tbsp dried minced onion)
3 chipotle chiles in adobo with 1 teaspoon of the adobe sauce
1 tablespoon key lime juice
1/2 teaspoon salt

In a food processor, blend together the cream cheese, sour cream, mayo, onions, lime juice, salt, chipotle, and adobo sauce until very smooth. Stir in spinach, artichokes until just combined. Serve chilled, with pretzel sticks, crackers, carrots, or bread wedges.

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