Hot Artichoke-Spinach Dip (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 of cayenne pepper |
2 or 3 dashes worcestershire sauce |
freshly ground black pepper |
cooking spray |
baked chips, for serving |
Directions:
1. 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.
2. 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.
3. 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.
4. 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
5. Photograph by Karl Juengel/Studio D
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