Or as it’s formally known: The Best Spinach Dip with Chipotle and Lime (from Melissa Clark, 2007). This was delicious. It is a pretty standard spinach dip but, as the name suggests, chipotle peppers, cilantro and lime make it special.
It’s quite easy; everything goes in the food processor for a whipping, then the frozen spinach (that you’ve drained. And drained. And drained some more) gets pulsed in at the end. Best of all, you get to serve it with tortilla chips instead of boring old carrots.
This also makes a generous 3 cups, so ideal to serve at a party, or bring to one. No mention in the recipe of how long it will keep but I had some the next day and it was equally delicious. So we can say at least 24 hours.
An ideal thing to serve with this is La Paloma. Boy did I love this drink. It’s 1.5 oz. white tequila poured over ice, then add 1.5 tablespoons fresh lime juice and either 1/2 cup of Squirt or 2 tablespoons fresh grapefruit juice plus 6 tablespoons 7-Up (I did the latter), and garnish with a lime slice. It was slightly sweet without being over-the-top, and very refreshing. Kind of a cross between a mojito and a margarita but easier than either. I’ve made it several times since I tried it which I’m able to do as my daughter is going through a strange grapefruit mania right now so we’ve always got plenty of them on hand.
These are on pages 90 and 35, respectively, of The Essential New York Times Cookbook, by Amanda Hesser.