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Hot Chipotle Spinach and Artichoke Dip with Lime

I make spinach and artichoke dip for party guests all the time, but I wanted to give it a Mexican twist. I amped up this app with smoky chipotle chilies and tangy lime for an unexpected kick. —Joseph A. Sciascia, San Mateo, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 cups


  • 2 cups shredded mozzarella cheese
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese, divided
  • 2 chipotle peppers in adobo sauce, finely minced
  • 1 tablespoon grated lime zest
  • 1/4 cup lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 green onions, chopped
  • 1 large garlic clove, finely chopped
  • Optional accompaniments: baked pita chips, tortilla chips, sliced French bread baguette or assorted crackers


  • Preheat oven to 400°. Combine mozzarella cheese, cream cheese, mayonnaise and 1/4 cup grated Parmesan cheese; stir in next nine ingredients. Spoon into a deep-dish pie plate; sprinkle with remaining Parmesan.
  • Bake until golden brown and bubbly, 20-25 minutes. Serve as desired with pita or tortilla chips, baguette slices or crackers.

Test Kitchen tips
  • Try this dip as a delicious sandwich spread, or as a schmear on bagels.
  • Got a crowd coming? You can extend this dip even more by adding shredded rotisserie chicken.
  • Nutrition Facts
    1/4 cup: 164 calories, 14g fat (6g saturated fat), 28mg cholesterol, 318mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 6g protein.

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