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Appetizers

Corn-Chipotle Spinach Dip

Corn-Chipotle Spinach Dip recipe
photo by:kraft
time
prep:
15 min
total:
35 min
servings
total:
2-1/2 cups or 20 servings, 2 Tbsp. dip and 5 crackers each
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Make Ahead
Assemble dip as directed. Cover and refrigerate up to 24 hours. Uncover and bake as directed just before serving.
Special Extra
Serve with assorted fresh vegetable dippers.
K:45031v0E:90316
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