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Hot Chipotle Spinach and Artichoke Dip with Lime

Total Time

Prep/Total Time: 30 min.

Makes

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
Hot Chipotle Spinach and Artichoke Dip with Lime Recipe photo by Taste of Home

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.

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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