Preheat oven to 450.

Add a sprinkle of salt to a pot of water, bring to a boil.

Prepare a bowl of ice water, set aside.

Stir spinach and basil into the boiling water and cook for about 30 seconds, or until leaves are bright green.

Remove leaves with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.

Add beans, cream cheese, garlic, chicken broth, cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper (to taste) to a wide-bottom blender container.

For Blendtec: Select VARIABLE, Speed 2 and blend for 10-15 seconds.

For Vitamix: Select VARIABLE, Speed 1. Turn machine on and slowly increase speed to VARIABLE, Speed 10/HIGH for 20-30 seconds.

Add spinach and basil, artichokes, parmesan and 1/2 cup mozzarella to the container and pulse* until ingredients have been roughly incorporated.

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, or an additional 1/4 cup of grated parmesan.

Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips or pita.

All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes