Recipe courtesy of Food Network Kitchen
Hot Artichoke-Spinach Dip
Total:
45 min
Active:
20 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Active:
20 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

Photograph by Karl Juengel/Studio D

Pairs well with Chardonnay

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