Recipe submitted by PAShirley - Dec 13th, 2010

1. • 0

     + vote

   • Hot Artichoke-Spinach Dip

   • 

     Printer Friendly Version

     Hot Artichoke-Spinach Dip

     Serves: 12 | Prep time: 20 minutes

     Ingredients

     • 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

     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.

     Source: Food Network

     See more Appetizer Recipes

     Tags: appetizer dip hot artichokespinach

   • add to basket 0 comments
   • 
     

   • This item has 0 comments

     Register or Login to leave a comment