Recipe: Ben's Chipotle Dip (using cream cheese and sour cream)

BEN'S CHIPOTLE DIP

"When I first made this dip, my nine-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."

1 (8 ounce) package 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
DIVINE DIPPERS:
Blanched asparagus, celery sticks, or endive spears, or pita, bagel, or potato chips

Place the cream cheese, sour cream, and lime juice in a food processor and process until creamy.

Stir in the remaining ingredients by hand.

Transfer to a serving bowl and serve immediately, garnished with scallions, or cover and refrigerate for up to 1 week. Serve with your choice of Divine Dippers.

Makes about 2 cups

*Chipotles are smoked jalapeno peppers and add both heat and deep smoky flavor to dishes. They are available at any supermarket with a good ethnic section or at specialty stores.

Used by permission to Recipelink.com from Harvard Commons Press
Source: Party Dips! by Sally Sampson