Spinach Artichoke Dip with White Beans and Fresh Basil

• 1 can (15 Oz. Size) White Beans, Drained
• 12 ounces, weight Cream Cheese
• 2 cloves Garlic
• 1/2 teaspoons Paprika
• 1/2 cups Chicken Broth
• 4 cups Fresh Spinach
• 1 bunch Fresh Basil
• 1 cup Artichoke Hearts, Canned Or Marinated
• 3/4 cups Fresh Mozzarella, Grated
• 1 pinch Salt And Pepper, to taste

1. 1.
2. Preheat oven to 350 degrees F. 2.
3. Bring a pot of water with a pinch of salt to a boil.
4. 3.
5. In a food processor, blend beans, cream cheese, garlic cloves, paprika, and chicken broth until smooth.
6. 4.
7. When water boils, plunge spinach and basil into water for 30 seconds or until spinach is bright green.
8. Drain in sink and rinse with cold water.
9. Squeeze excess water from spinach/basil mixture.
10. 5.
11. Add spinach/basil mix, artichokes, and mozzarella to food processor and blend on low for 30-50 seconds until combined but still a little chunky.
12. Season to taste with salt and pepper.
13. 6.
14. Place mixture in an oven-proof container and bake for 20-30 minutes.
15. For the final 3-5 minutes, turn heat up to broil to brown top.
16. Dip is done when top is slightly brown and cheese is bubbly.
17. 7.
18. Serve warm with pita chips, whole wheat baguette or crackers.
19. Enjoy!

white beans, weight cream cheese, garlic, paprika, chicken broth, fresh spinach, fresh basil, hearts, fresh mozzarella, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-artichoke-dip-with-white-beans-and-fresh-basil/ (may not work)