Hot Artichoke-Spinach Dip

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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