Cilantro Lime Herbed Spinach Dip Recipes

CILANTRO SPINACH DIP

Cilantro Spinach Dip image

I have posted this recipe on another site too; the old mixing bowl. It was very well received - hope you like it too- it is an authentic Mexican recipe by Chef Arron of cacique.com This Dip is quick and easy and makes about 3 1/2 cups.

Provided by Pat Duran

Time 10m

Number Of Ingredients 10

Ingredients

2 c cacique crema salvadorena, ( sour cream)
1/2 c cacique queso fresco, crumbled ( mild feta cheese)
1/2 c cacique cotija, crumbled (parmesan cheese)
3 c fresh spinach leaves, cleaned
3 medium green onions, coarsely chopped
2 clove garlic, minced
1/2 c fresh cilantro leaves
2 tsp olive oil or to taste
2 tsp fresh lime juice or to taste
salt and pepper to taste

Steps:

1. Combine all ingredients in a blender or food processor and puree until smooth. Cover and chill for 2 hours before serving with your favorite tortilla chips or vegetables or crusty bread.

CILANTRO-LIME HERBED SPINACH DIP

Cilantro-Lime Herbed Spinach Dip image

Got this out of Chef's Illustrated a few years ago. A bit different, and very good. I use low-fat products to reduce the fat and calories, and it's still great.

Provided by dianegrapegrower

Categories Spinach

Time 10m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 14

Ingredients

10 ounces frozen chopped spinach
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
2 tablespoons scallions, thinly sliced
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon chipotle chile in adobo
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon brown sugar
1 dash cumin
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Thaw spinach in microwave for 3 minutes at 40% power.
Squeeze partially thawed spinach to remove water and break into chunks.
Put all ingredients in Food processor, and process until smooth.
Transfer to medium bowl, and refrigerate until ready to serve.
May be covered with plastic wrap and stored up to 2 days.

Nutrition Facts : Calories 28.6, Fat 1.7, SaturatedFat 1, Cholesterol 4.7, Sodium 144.5, Carbohydrate 2.5, Fiber 1.1, Sugar 0.6, Protein 1.6

CILANTRO-LIME SPINACH DIP WITH CHIPOTLE CHILES

Cilantro-Lime Spinach Dip With Chipotle Chiles image

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

Ingredients

10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions, white parts only
1 tablespoon fresh dill leaves, chopped
1/2 cup flat leaf parsley, packed
1 garlic clove, minced (about 1 teaspoon)
1 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 cup cilantro leaf, packed
1 tablespoon chipotle chile in adobo, seeded and minced (about 2 medium chiles)
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon light brown sugar
1/8 teaspoon ground cumin

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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