Hot Chipotle, Spinach & Artichoke Dip

Elevate everyone's favorite spinach artichoke dip by adding smoky chipotle peppers for a spicy party appetizer that is perfect with WHEAT THINS.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 pkg. (10 oz.) frozen chopped spinach
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • 1 cup light sour cream
  • 2 Tbsp. reduced-fat mayonnaise
  • 1 can (14 oz.) artichoke hearts, drained, coarsely chopped
  • 1 pkg. (7 oz.) shredded reduced-fat Monterey Jack cheese, divided
  • ⅓ cup grated Parmesan cheese, divided
  • 3 canned chipotle peppers in adobo sauce  with 3 Tbsp. sauce, divided
  • 2 cloves garlic, minced
  • WHEAT THINS Big Snacks

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Microwave spinach in microwaveable bowl on HIGH 3 min.; cool.


Mix Neufchatel, sour cream and mayonnaise in large bowl until blended.  Squeeze spinach to remove excess liquid.  Stir into Neufchatel mixture along with the artichokes.  Add 1-1/2 cups shredded cheese and 1/4 cup Parmesan; mix well.


Chop peppers; mix with adobo sauce.  Add 2/3 of the pepper mixture to Neufchatel mixture; mix well.


Spoon into 1-qt. casserole dish sprayed with cooking spray.  Top with remaining cheeses and pepper mixture.


Bake 10 to 15 min. or until heated through.


Serve with WHEAT THINS.