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Artichoke spinach dip
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| 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 | cayenne pepper |
| 2 or 3 dashes | Worcestershire sauce |
| Freshly ground black pepper | |
| 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.
Per serving (1/4 cup): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 19 mg; Sodium 338 mg; Carbohydrate 7 g; Fiber 2 g; Protein 6 g
Photograph by Karl Juengel/Studio D
Recipe uploaded with Shop'NCook for iPhone.
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