| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 12 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
- Nonstick cooking spray
- Baked chips, for serving
Instructions
- 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.
Nutrition Facts
| Calories | 100 |
| Total Fat | 5 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 19 milligrams |
| Sodium | 338 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 2 grams |
| Protein | 6 grams |
Reviews
Came out perfect! Followed recipe. No adjustments needed. So good!
This was super yummy! I would double the amount of spinach and cut the artichoke in half. Also, I would make cook 15-20 min instead because cheese would have fully browned. But it was very yummy.
B
my man loves it
I found this to be really good and healthier than traditional dip. I omitted the basil because it just didn’t seem like it would go well. I hoped to warm it up in a smoker but since it was so cold I added a little bit of liquid smoke to the top. Turned out really well and didn’t feel bad about eating it. I think some of the flavor complaints are using traditional dip as their reference point. You can’t compare low fat cheese and beans to mayo, sour cream and cream cheese. It’s a conscious effort to eat a little lighter.
I heeded the basil warning and omitted it. Someone else said they added the full 8 oz block of cream cheese so I tried that and added jalapeños. I also just processed the artichokes with beans etc. Very tasty!
Thought it was a good, healthy alternate to traditional spinach artichoke dips… Personally, I would prefer slightly less basil.
Tried this recipe today to go with the football games. The basil was completely out of place and I will not be using it in future attempts. Out of sheer inattentiveness to the recipe I added the entire can of beans. There were still plenty of spinach and artichokes to fill out the base.
Changes I will try next time: use all 8 oz of the cream cheese package; add some lemon juice to brighten the flavors; add either or both jalapenos or Tabasco sauce for some kick.
Overall the proportions are good, the flavor is just a little flat. With that I’ll keep at it as I like the concept of dumping the mayo in favor of the beans.
Changes I will try next time: use all 8 oz of the cream cheese package; add some lemon juice to brighten the flavors; add either or both jalapenos or Tabasco sauce for some kick.
Overall the proportions are good, the flavor is just a little flat. With that I’ll keep at it as I like the concept of dumping the mayo in favor of the beans.
Love the beans. Adds a nice creaminess. Everyone loved it!!! Easy to throw together ahead of time and cook at the last minute.
Having made many spinach artichoke dips in 61 yrs, I was a little hesitant about the cannelli beans in this recipe. I shouldn’t have worried!! This is a wonderful recipe just as is, but even better with a little lemon juice added. It is definately a keeper! I used basil from our garden but thought it needed more so I added a few sprinkles of dried basil.