From DN Recipes by David Nagy · Food & Beverage

HOT CHIPOTLE SPINACH AND ARTICHOKE DIP WITH LIME RECIPE

Published

HOT CHIPOTLE SPINACH AND ARTICHOKE DIP WITH LIME RECIPE

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

DIRECTIONS
  1. 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.
  2. Bake until golden brown and bubbly, 20-25 minutes. Serve, if desired, with pita or tortilla chips, baguette slices or crackers. Yield: 4 cups.

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.