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Hot Chipotle Spinach and Artichoke Dip with Lime

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 cups.
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 chiles and tangy lime for an unexpected kick. —Joseph Sciascia, San Mateo, California

Ingredients

  • 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: Baked pita chips, tortilla chips, sliced French bread baguette or assorted crackers

Directions

  • 1. Preheat oven to 400°. Combine mozzarella cheese, cream cheese, mayonnaise and 1/4 cup grated Parmesan cheese. Stir in next 9 ingredients. Spoon into a deep-dish pie plate; sprinkle with remaining Parmesan.
  • 2. Bake until golden brown and bubbly, 20-25 minutes. Serve as desired with pita or tortilla chips, baguette slices or crackers.

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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