Hot Artichoke-Spinach Dip

I tried this recipe for the first time yesterday and it came out pretty good. I knew the Starting Point Halloween party was coming up and I wanted to find something new to try. I flipped through an issue or two of Food Network Magazine and selected this because it sounded amazing. I'm usually not brave enough to take something I haven't tried to a party but I was already bringing another item and knew I could scratch the dip if it was a disaster. I struggled with it a little because I was rushing and burned my hands a few times in the process. This is suppose to be a healthy alternative to a more traditional recipe.

Are there any other recipes out there we enjoyed at the party that could be shared? Oreo balls, stuffed mushrooms, chili...

Hot Artichoke-Spinach Dip

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

Directions:

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); Cholesterol 19 mg; Sodium 338 mg; Carbohydrate 7 g; Fiber 2 g; Protein 6 g