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Hot Artichoke-Spinach Dip Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

3/4 cup shredded low-fat mozzarella cheese

Freshly ground black pepper

1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped

3/4 cup canned cannellini beans, drained and rinsed

2 or 3 dashes worcestershire sauce

6 ounces neufchatel cream cheese

1 10-ounce bag baby spinach

cooking spray

1/2 cup low-sodium chicken broth

1 clove garlic, smashed

Pinch of cayenne pepper

1 cup packed fresh basil

Kosher salt

Baked chips, for serving

1/4 cup grated parmesan cheese

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