Hot Artichoke-Spinach Dip

Ingredients

• 14 ounce artichoke hearts dry drained finely chopped canned
• 10 ounce baby spinach 
• 12 servings baked chips for serving
• 12 servings pepper black freshly ground
• 0.8 cup .5 can cannellini beans drained and rinsed canned
• 1 pinch cayenne pepper 
• 6 ounces neufchâtel cream cheese 
• 1 cup basil fresh packed
• 1 clove garlic smashed
• 12 servings kosher salt 
• 0.8 cup mozzarella cheese shredded low-fat
• 0.5 cup chicken broth low-sodium
• 0.3 cup parmesan cheese grated
• 2  dashes worcestershire sauce 

Equipment

• food processor
• bowl
• oven
• pot
• casserole dish
• slotted spoon

Directions

1. Preheat the oven to 45
2. 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.
3. Remove with a slotted spoon and immediately plunge in the ice water.
4. Drain and squeeze dry, then roughly chop.
5. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed.
6. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella.
7. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
8. Mist a deep 1-quart casserole dish with cooking spray.
9. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella.
10. Bake until golden and bubbly, 20 to 25 minutes.
11. Serve warm with baked chips.
12. Photograph by Karl Juengel/Studio D