When I first made this dip, my 9-year-old son, Ben, declared: “Mom, this is the best dip of yours I have ever had.” He is no ordinary mac and cheese/pizza/cheeseburger kind of kid. Ben loves spicy food and while he doesn’t really like creamy food, this combination hit the spot. Chipotles are smoked jalapeño peppers and add both heat and smoky flavor to dishes. They are available at any supermarket with a good ethnic section or at specialty stores.
Makes about 2 cups.
1 8-oz. package of cream cheese or goat cheese, at room temperature
2/3 cup sour cream
2 to 3 teaspoons fresh lime juice, to your taste
3 canned chipotle chiles in adobo sauce, minced (about 3 tablespoons)
2 tablespoons minced scallions (green part only), plus more for garnish
2 to 3 tablespoons minced fresh cilantro or basil leaves, to your taste
Finely grated zest of 1 well-washed lime
1. Place the cream cheese, sour cream, and lime juice in a food processor fitted with a steel blade and process until creamy. Stir in the remaining ingredients by hand.
2. Transfer to a serving bowl and serve immediately, garnished with scallions or cover and refrigerate for up to 1 week.
Serve with blanched asparagus, celery sticks, or endive spears, or pita, bagel, or potato chips.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004