Skinny Hot Artichoke and Spinach Dip

• 1 cup Packed Fresh Basil
• 10 ounces, weight Fresh Baby Spinach
• 3/4 cups Canned Garbanzo Beans, Drained And Rinsed
• 6 ounces, weight Cream Cheese
• 1 cup Plain Greek Yogurt
• 1 clove Garlic, Smashed
• 2 Tablespoons Water
• 1 can Marinated Artichoke Hearts, Drained, Squeezed Dry And Finely Chopped, 14 Oz Can
• 13 cups Fresh Parmesan Cheese, Grated
• 3/4 cups Low-fat Mozzarella, Shredded
• 1 pinch Cayenne Pepper
• 3 dashes Worcestershire Sauce
• 1/2 teaspoons Kosher Salt, Or To Taste
• Freshly Ground Black Pepper
• Cooking Spray
• Baked Chips For Serving

1. Preheat oven to 450 F. Bring a pot of salted water to a boil and prepare a bowl of ice water.
2. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds.
3. Remove it from the boiling water with a slotted spoon and immediately plunge in the ice water.
4. Drain and squeeze dry, then roughly chop.
5. Puree the beans, cream cheese, yogurt, garlic, and water in a blender or food processor until smooth, scraping the sides as needed.
6. Transfer to a medium bowl and fold in the spinach and basil, artichokes, Parmesan and 1/2 cup mozzarella.
7. Add the cayenne and Worcestershire sauce, 1/2 teaspoon of salt, and black pepper to taste.
8. Mist a deep 1 quart casserole dish with cooking spray.
9. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella.
10. Bake until golden and bubbly, 20-25 minutes.
11. If top is not browning properly, you may turn the broiler on high for 1-2 minutes at the end to achieve a golden brown.
12. Keep an eye on this though it will brown quickly!
13. Serve warm with baked chips or whole-wheat bread.

fresh basil, spinach, garbanzo beans, weight cream cheese, greek yogurt, clove garlic, water, hearts, parmesan cheese, mozzarella, cayenne pepper, worcestershire sauce, kosher salt, freshly ground black pepper, spray

Taken from tastykitchen.com/recipes/appetizers-and-snacks/skinny-hot-artichoke-and-spinach-dip/ (may not work)