Ingredients Jump to Instructions ↓

  1. 1 10-ounce bag baby spinach

  2. 1 cup packed fresh basil

  3. 3/4 cup canned cannellini beans, drained and rinsed

  4. 6 ounces Neufchatel cream cheese

  5. 1 clove garlic, smashed

  6. 1/2 cup low-sodium chicken broth

  7. 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped

  8. 1/4 cup grated parmesan cheese

  9. 3/4 cup shredded low-fat mozzarella cheese Pinch of cayenne pepper

  10. 2 or 3 dashes Worcestershire sauce Freshly ground black pepper Cooking spray Baked chips, for serving

Instructions Jump to Ingredients ↑

  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. 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 Photograph by Karl Juengel/Studio D


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