4 oz cream cheese, at room temperature
4 oz defrosted frozen artichoke hearts, chopped
3/4 cup frozen chopped spinach, defrosted and drained*
1/2 cup sour cream
1/4 cup mayonnaise
2 shallots, sliced
2 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, shallots, lime juice, chipotle, and adobo sauce until very smooth. Stir in spinach, artichokes until just combined. Serve chilled.
*This should yield a packed 1/4 cup of defrosted chopped spinach.
I think this might be my new favorite dip. The chipotle adds just the right amount of smoky spice and it is so packed with spinach and artichokes, it’s like getting in an extra serving of vegetables. It’s a perfect accompaniment for all the fresh veggies just making their appearance at the farmers’ market. I also enjoyed it with sesame and pumpernickel pretzel sticks and as a topping on a baked potato.
Quick note: For this recipe, good quality reduced fat sour cream and cream cheese would work just fine.