Hot Artichoke-Spinach Dip
Ingredients
- kosher salt
- 1 bag baby spinach (10-oz)
- 1 cup basil fresh, packed
- 3/4 cup cannellini beans canned, drained and rinsed
- 6 oz neufchatel cream cheese
- 1 clove garlic minced
- 1/2 cup chicken broth low sodium
- 1 can artichoke hearts (14-oz) drained, squeezed dry and finely chopped
- 1/4 cup parmesan cheese grated
- 3/4 cup mozzarella cheese low fat, shredded
- Pinch of cayenne pepper
- pam cooking spray
- baked chips for serving
Instructions
- Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
- Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
- Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.
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