Saturday, January 1, 2011

Hot Spinach Artichoke Dip

Yea, Yea...everyone loves spinach artichoke dip, right? I know I do! I bow to the melted cheese/ artichoke combo every time and every way. My mom tried a new recipe for an appetizer one evening for dinner. I am not kidding that it was gone so fast that I could barely snap this photo of it for you. And, look at the ingredients...this is one of the healthier recipes for spinach artichoke dip I have seen. It did NOT disappoint.
Hot Spinach Artichoke Dip
Source: Food Network
Get to the store and put in your shopping cart
kosher salt
1 10-ounce bag baby spinach
1 cup packed fresh basil
3/4 cup canned cannellini beans, drained and rinsed
6 ounces Neufchatel cream cheese
1 clove garlic, smashed
1/2 cup low-sodium chicken broth
1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
1/4 cup grated parmesan cheese
3/4 cup shredded low-fat mozzerella cheese
Pinch of cayenne pepper
2 or 3 dashes worchestire sauce
Freshly ground black pepper
cooking spray
Baked chips, for serving
Put on your apron and get busy by...
Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
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. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.
Per serving (1/4 cup): Calories 100; Fat 5 g (Saturated 3 g);

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