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

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

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Hot Artichoke-Spinach Dip

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