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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 45 min
Prep:: 20 min
Cook:: 25 min

Yield:: 12 servings

Level:: Easy

Nutrition Info

Healthy

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.

Photograph by Karl Juengel/Studio D

Courtesy of Food Network Magazine

Pairs well with Chardonnay

My Private Notes

Name: Hot Artichoke-Spinach Dip
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 12 servings
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

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

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How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

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