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PAShirley Recipe submitted by PAShirley - Dec 13th, 2010

    • Hot Artichoke-Spinach Dip

    • Hot Artichoke-Spinach Dip

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      Hot Artichoke-Spinach Dip

      Serves: 12 | Prep time: 20 minutes


      • 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.

      Source: Food Network

      See more Appetizer Recipes

      Tags: appetizer dip hot artichokespinach

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