Photo: Hot Artichoke-Spinach Dip Recipe
Ingredients
- Kosher salt
- 1 10-ounce bag baby spinach
- 1 cup packed fresh basil
- 3/4 cup canned cannellini beans, drained and rinsed
- 6 ounces Neufchatel cream cheese
- 1 clove garlic, smashed
- 1/2 cup low-sodium chicken broth
- 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded low-fat mozzarella cheese
- Pinch of cayenne pepper
- 2 or 3 dashes Worcestershire sauce
- Freshly ground black pepper
- Cooking spray
- Baked chips, for serving
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.
Per serving (1/4 cup): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 19 mg; Sodium 338 mg; Carbohydrate 7 g; Fiber 2 g; Protein 6 g
Photograph by Karl Juengel/Studio D
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By c00k0ftheh0use
Spokane, WA
on January 06, 2013
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Tried this recipe today to go with the football games. The basil was completely out of place and I will not be using it in future attempts. Out of sheer inattentiveness to the recipe I added the entire can of beans. There were still plenty of spinach and artichokes to fill out the base.
Changes I will try next time: use all 8 oz of the cream cheese package; add some lemon juice to brighten the flavors; add either or both jalapenos or Tabasco sauce for some kick.
Overall the proportions are good, the flavor is just a little flat. With that I'll keep at it as I like the concept of dumping the mayo in favor of the beans.
By robschimy_12912173
Centennial, 44
on December 30, 2012
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Love the beans. Adds a nice creaminess. Everyone loved it!!! Easy to throw together ahead of time and cook at the last minute.
By pammycoon_8140852
Oklahoma City, OK
on October 19, 2012
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Having made many spinach artichoke dips in 61 yrs, I was a little hesitant about the cannelli beans in this recipe. I shouldn't have worried!! This is a wonderful recipe just as is, but even better with a little lemon juice added. It is definately a keeper! I used basil from our garden but thought it needed more so I added a few sprinkles of dried basil.
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