Hot Artichoke-Spinach Dip
- Total:
- 45 min
- Prep:
- 20 min
- Cook:
- 25 min
- Yield:
- 12 servings
- Level:
- Easy
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
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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