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Hot Artichoke-Spinach Dip


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  • * Kosher salt
  • 1 * 1 10-ounce bag baby spinach
  • 1 * 1 cup packed fresh basil
  • 3/4 * 3/4 cup canned cannellini beans, drained and rinsed
  • 6 * 6 ounces Neufchatel cream cheese
  • 1 * 1 clove garlic, smashed
  • 1/2 * 1/2 cup low-sodium chicken broth
  • 1 * 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
  • 1/4 * 1/4 cup grated parmesan cheese
  • 3/4 * 3/4 cup shredded low-fat mozzarella cheese
  • * Pinch of cayenne pepper
  • 2 * 2 or 3 dashes Worcestershire sauce
  • * Freshly ground black pepper
  • * Cooking spray
  • * Baked chips, for serving


Servings 12
Adapted from


Step 1

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.


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