Delicious Recipes

Hot Artichoke-Spinach Dip

Posted on: 05/02/2017


Prep time: 20 min

Cook time: 25 min

Yield: 12 servings

Level: Easy


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


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


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