Healthy Hot Artichoke Spinach Dip Recipe
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Adapted from Food Network Kitchen
One 10-ounce bag baby spinach
packed fresh basil
canned cannellini beans
drained and rinsed
Neufchatel cream cheese
low-sodium chicken broth
One 14-ounce can artichoke hearts
drained, squeezed dry and finely chopped
grated parmesan cheese
shredded low-fat mozzarella cheese
of cayenne pepper
2 to 3
dashes Worcestershire sauce
Freshly ground black pepper
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.
: Select VARIABLE, Speed 2 and blend for 10-15 seconds.
: 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
*If using a Vitamix that does not have a PULSE feature, set to HIGH and turn on and off to equal one pulse.