Hot Artichoke-Spinach Dip

• 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

1. Preheat the oven to 450.
2. Bring a pot of salted water to a boil and prepare a bowl of ice water.
3. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds.
4. Remove with a slotted spoon and immediately plunge in the ice water.
5. Drain and squeeze dry, then roughly chop.
6. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed.
7. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella.
8. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
9. Mist a deep 1-quart casserole dish with cooking spray.
10. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella.
11. Bake until golden and bubbly, 20 to 25 minutes.
12. Serve warm with baked chips.
13. 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
14. Photograph by Karl Juengel/Studio D

kosher salt, baby spinach, fresh basil, cannellini beans, cream cheese, clove garlic, chicken broth, hearts, parmesan cheese, mozzarella cheese, cayenne pepper, worcestershire sauce, freshly ground black pepper, cooking spray, chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/hot-artichoke-spinach-dip-recipe.html (may not work)