0 min
0 min
Makes 4 cups dip or 32 servings, 2 Tbsp. dip and 11 WHEAT THINS each.


Elevate everyone's favorite spinach artichoke dip by adding smoky chipotle peppers for a spicy party appetizer that is perfect with WHEAT THINS.
0 min
0 min
Makes 4 cups dip or 32 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
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.
Substitute 1 pkg. (5 oz.) baby spinach for the frozen spinach. Place spinach in microwaveable bowl. Add 2 Tbsp. water; cover. Microwave on HIGH 1-1/2 min. or until spinach is tender; drain. Cool spinach; squeeze to remove excess moisture. Chop spinach, then use as directed.
Garnish with a few mini red bell pepper slices before serving.
Substitute an 8- or 9-inch pie plate for the casserole dish.
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