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Hot Artichoke-Spinach Dip

45 mins to make • Serves 12

Produce

1 14 -ounce can Artichoke hearts, dry and finely chopped squeezed
1 10 -ounce bag Baby spinach
1 cup Basil, packed fresh
3/4 cup Cannellini beans, canned
1 clove Garlic

Canned Goods

1/2 cup Chicken broth, low-sodium

Condiments

2 dashes Worcestershire sauce

Baking & Spices

1 Black pepper, Freshly ground
1 Pinch Cayenne pepper
1 Kosher salt

Oils & Vinegars

1 Cooking spray

Dairy

3/4 cup Mozzarella cheese, low-fat
6 oz Neufchatel cream cheese
1/4 cup Parmesan cheese, grated

Other

Baked chips, for serving
  • Deb Stafford

    Light version Artichoke Spinach Dip… more flavorful and less heavy/greasy than traditional spinach artichoke dips. I read other reviews and made the following changes: I didn't blanch the herbs... just chop them and throw them in. Used whole can of beans (if you process long enough the bean mixture will not be grainy), used 3 cloves garlic, extra cayenne, used chicken stock instead of broth, 2 cans of artichokes, extra mozzarella & parmesan in mix, whole block of Neufchatel, baked at 425 for 25 mins, then added a little parm to the top and broiled for a few minutes until browned. Better when served closer to room temperature as opposed to piping hot out of the oven...when served closer to room temperature the flavors have time to develop.

  • Patty Ann

    Hot dips

  • Christina Gomez

    Hot Artichoke Spinach Dip Recipe

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