Hot Artichoke-Spinach Dip Recipe

Name: Hot Artichoke-Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 mozzarella cheese; Pinch of cayenne pepper; 2 or 3 dashes Worcestershire sauce; Freshly ground black pepper; Cooking spray; Baked chips, for serving

Servings: persons

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 mozzarella cheese
Pinch of cayenne pepper
2 or 3 dashes Worcestershire sauce
Freshly ground black pepper
Cooking spray
Baked chips, for serving

1
Preheat the oven to 450.
2
Bring a pot of salted water to a boil and prepare a bowl of ice water.
3
Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds.
4
Remove with a slotted spoon and immediately plunge in the ice water.
5
Drain and squeeze dry, then roughly chop.
6
Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed.
7
Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella.
8
Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
9
Mist a deep 1-quart casserole dish with cooking spray.
10
Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella.
11
Bake until golden and bubbly, 20 to 25 minutes.
12
Serve warm with baked chips.
13
Per serving (1/4 cup): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 19 mg; Sodium 338 mg; Carbohydrate 7 g; Fiber 2 g; Protein 6 g
14
Photograph by Karl Juengel/Studio D

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Kosher salt, 1 10 -ounce bag baby spinach, 1 cup packed fresh basil, 3/4 cup canned cannellini beans, drained and rinsed, and more.

Yes, Hot Artichoke-Spinach Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Artichoke-Spinach Dip

How did you like this recipe?

Frequently Asked Questions