Corn-Chipotle Spinach Dip

Great Philadelphia Cream Cheese Recipes

3 Jul

Posted on 2009 under Appetizers | 1 Comment

I’ve got a feeling that this Corn-Chipotle Spinach Dip will be a marvelous opening for the Stuffed Fiesta Burgers. Serve this creamy dip with crackers as the burgers are cooking on the grill to keep your friends and family happy. For hectic events like Fourth of July, it’s always a good idea to make as many items far in advance as possible. This dip can be made ahead. Just cover and refrigerate the dip up to 24 hours. When the party is almost near, uncover and bake as directed just before serving.

Prep Time: 15 min
Total Time: 35 min
Makes: 2-1/2 cups or 20 servings, 2 Tbsp. dip and 5 crackers each

Nutritional Information

2 Tbsp. KRAFT Zesty Italian Dressing

1 small onion, chopped

1 bag (10 oz.) spinach leaves (about 8 cups)

1 cup frozen corn, thawed

1 chipotle pepper in adobo sauce, finely chopped

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream

1/4 cup KRAFT Grated Parmesan Cheese

RITZ Crackers

PREHEAT oven to 400°F. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 to 5 min. or until tender. Add spinach, corn and peppers; cook and stir 2 to 3 min. or until spinach is wilted. Remove from heat. Add cream cheese, sour cream and Parmesan cheese; mix well.

SPOON into 9-inch pie plate.

BAKE 20 min. or until heated through. Serve with the crackers.