pat's Recipe

Hot Artichoke-Spinach Dip

Category: Appetizers served hot/warm

This party favorite has been trimmed down....

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 Parmesan cheese
3/4 cup shredded low-fat mozzarella cheese
pinch of cayenne pepper
2 or 3 dashes of Worcestershire sauce
freshly ground black pepper
cooking spray
baked chips, for serving

Preheat oven to 450 degrees. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and imediately 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 of mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
Mist a 1-qt casserole with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20-25 minutes. Serve warm with baked chips.

serves 12