HOT CHIPOTLE SPINACH AND ARTICHOKE DIP WITH LIME

Hot Chipotle Spinach and Artichoke Dip with Lime image

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

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 14

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 accompaniments: baked pita chips, tortilla chips, sliced French bread baguette or assorted crackers

Steps:

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.

Nutrition Facts : Calories 164 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 318mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.