One of my favorite dips, this recipe packs a lot of flavor into relatively few calories. And, it can be your secret that all that yummy goodness has just 5 grams of fat. Serve with baked chips or pretzels and go guilt-free!
What's In It:
10 oz. bag baby spinach
1 c. fresh basil, packed
3/4 c. cannellini beans, drained and rinsed
6 oz. room temperature low-fat cream cheese
1 clove garlic, minced
1/2 c. low-sodium chicken broth
14 oz. can artichoke hearts, drained well and finely chopped
1/4 c. grated parmesan cheese (don't settle for that powdered stuff in a shaker, grate it yourself)
3/4 c. low-fat shredded mozzarella
1/2 tsp. Salt
Cayenne Pepper
Black Pepper (fresh ground is best)
Worcestershire sauce
How To Make It:
Preheat oven to 450 degrees and spray a 1-qt. casserole dish with cooking spray.
While bringing a pot of salted water to a boil, fill a medium bowl with ice water.
Stir spinach and basil into boiling water. Cook 30 seconds or until bright green in color.
Transfer greens into ice water for several minutes before removing to drain on paper towels. Squeeze dry, then chop.
In food processor, puree beans, cream cheese, garlic and broth until smooth, scraping sides often.
Transfer to medium bowl and add chopped spinach, basil, and artichokes, fold well.
Add parmesan & 1/2 c. mozzarella, mix well.
Add pinch of cayenne, 2 or 3 dashes or Worcestershire sauce, salt, and black pepper to taste, stir well.
Spread dip in prepared dish.
Top with remaining mozzarella.
Bake 20 to 25 minutes or until lightly browned and bubbly.
Serve warm with your favorite baked chip or pretzels.
Adapted from Food Network magazine
