Spinach and Artichoke Dip

Ingredients

• 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
• 1 tbs SparkPlug 
• 2 or 3 dashes Worcestershire sauce
• Freshly ground black pepper
• Cooking spray
• Baked chips, for serving

Notes before we start: I used more Parmesan cheese than it called for, and I added a thicker layer of Pepper jack and mozzarella on top. I also substituted hot sauce for the cayenne pepper. Also... I saved a lot of time and trouble by just using frozen spinach. I served with "pita chips"... which I think would translate better than regular tortilla chips.  Enjoy this recipe... its unbelievable.

Directions

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