Hot Chipotle Spinach & Artichoke Dip with Lime
I wanted to add a Mexican twist to a spinach and artichoke dip, so I amped it up with smoky chipotle chilies and tangy lime for an unexpected kick. —Joseph A. Sciascia, San Mateo, CA Takes: 30 min.
• Makes: 4 cups
2 cups shredded mozzarella cheese 1 pkg. (8 oz.) cream cheese, softened ¹₂ cup mayonnaise ¹₂ cup grated Parmesan cheese, divided 2 chipotle peppers in adobo sauce, finely minced
1 Tbsp. grated lime zest
¹₄ cup lime juice
¹₄ tsp. kosher salt
¹₄ tsp. pepper
1 can (14 oz.) water-packed artichoke hearts, drained and coarsely chopped 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry 3 green onions, chopped 1 large garlic clove, finely chopped Optional accompaniments: baked pita chips, tortilla chips, sliced French bread baguette and assorted crackers 1. Preheat oven to 400°. Combine mozzarella, cream cheese, mayonnaise and ¹₄ cup grated Parmesan cheese; stir in the next nine ingredients. Spoon into a deep-dish pie plate; sprinkle with the remaining Parmesan.
2. Bake until golden brown and bubbly, 20-25 minutes. If desired, serve with pita or tortilla chips, baguette slices or crackers.
Per ¹ ₄ cup: 164 cal., 14g fat (6g sat. fat), 28mg chol., 318mg sod., 4g carb. (1g sugars, 1g fiber), 6g pro.