- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 12 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 100
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 19 milligrams
- Sodium
- 338 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 6 grams
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
Nonstick 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.
