Description
A lighter version of a classic for the Superbowl. This dip is super tasty!
Ingredients
- 1 cup Packed Fresh Basil
- 10 ounces, weight Fresh Baby Spinach
- ¾ cups Canned Garbanzo Beans, Drained And Rinsed
- 6 ounces, weight Cream Cheese
- 1 cup Plain Greek Yogurt
- 1 clove Garlic, Smashed
- 2 Tablespoons Water
- 1 can Marinated Artichoke Hearts, Drained, Squeezed Dry And Finely Chopped, 14 Oz Can
- ⅓ cups Fresh Parmesan Cheese, Grated
- ¾ cups Low-fat Mozzarella, Shredded
- 1 pinch Cayenne Pepper
- 3 dashes Worcestershire Sauce
- ½ teaspoons Kosher Salt, Or To Taste
- Freshly Ground Black Pepper
- Cooking Spray
- Baked Chips For Serving
Preparation
Preheat oven to 450 F. 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 it from the boiling water with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
Puree the beans, cream cheese, yogurt, garlic, and water in a blender or food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, Parmesan and ½ cup mozzarella.
Add the cayenne and Worcestershire sauce, ½ teaspoon of 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 ¼ cup mozzarella.
Bake until golden and bubbly, 20-25 minutes. If top is not browning properly, you may turn the broiler on high for 1-2 minutes at the end to achieve a golden brown. Keep an eye on this though it will brown quickly!
Serve warm with baked chips or whole-wheat bread.
