Adapted from Hot Artichoke-Spinach Dip on foodnetwork.com by Food Network Magazine
I took this dip to a Christmas party and was having too much fun to remember to take a picture:( Sorry about that. A cute picture of Mae will suffice, right? But, for the record…it looked like bubbling goodness.
This dip was my favorite spinach and artichoke dip. No mayo, as many of them have, flavorful, and a nice balance of flavors. I’ll definitely make this again for a party!
1 bag baby spinach
1 cup basil
1/2 bag frozen artichokes or 1 10 oz. jar of marinated artichokes, chopped and drained (I used a little more only because I love artichokes)
3/4 c. mozzarella
1 8 oz. package light cream cheese
2 garlic cloves, smashed
salt and pepper
1/2 t. cayenne pepper
1 c. cannellini beans
1 t. worcheshire sauce
1/2 c. parmesan cheese
1/2 c. chicken broth
Preheat oven to 425 degrees. Bring water to a boil in a large pot. Submerge spinach and basil in boiling water and cook for 30 seconds or until bright green. Remove from the water and immerse into a bowl of ice water. Drain the water and squeeze the mixture to remove excess water. Coarsely chop with a knife and set aside. In a large bowl, puree beans, cream cheese, garlic and chicken broth. Add 1/2 c. mozzarella, salt, peppers, worcheshire, parmesan, spinach and artichokes. Stir to combine. Spray a 8 by 8 casserole dish and add the mixture. Topping it with the remaining 1/4 cup mozzarella. Bake for 25-30 minutes or until toasty brown and bubbling.