Hot Dip Sauce with Artichokes and Spinach

Votes: 1

How to Make - Hot Artichoke and Spinach Dip

Time: 45 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 100, total fat 5 G., saturated fats 3 G., proteins 6 G., carbohydrates 7 G., fiber 2 G., cholesterol 19 mg, sodium 338 mg, sugar 0 G.

A thick and rich cheesy dip with spinach and artichokes is a popular American appetizer, served hot. This low-calorie version uses reduced-fat cream cheese (American Neufchâtel) for the base, along with canned white beans, which replace some of the cheese for a less greasy dip that retains its velvety texture. Stir in canned artichokes and blanched chopped spinach, then bake, topped with low-fat mozzarella. Scoop the dip with oven-baked chips and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (280 g) of baby spinach
1 cup tightly packed fresh basil
3/4 cup canned cannellini beans, rinsed
170 g of American Neufchâtel cream cheese
1 clove garlic, crushed
0.5 cups lightly salted chicken broth
1 can (400g) canned artichoke hearts, drained and finely chopped
1/4 tbsp. grated parmesan
3/4 tbsp. grated low-fat mozzarella
A pinch of cayenne pepper
2-3 drops of Worcestershire sauce
Oven chips, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 230°C. Bring a saucepan of salted water to a boil and prepare a bowl of ice water.
Add the spinach and basil to the boiling water and cook until bright green, about 30 seconds. Immediately transfer the greens with a slotted spoon to the ice water. Drain and squeeze the greens dry, then coarsely chop.

In a food processor, pulse the beans, cream cheese, garlic, and chicken broth until smooth, scraping down the sides of the bowl as needed.
Transfer to a medium bowl and stir in the blanched spinach and basil, artichokes, Parmesan, and 1/2 cup mozzarella. Add cayenne pepper, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
Spray a deep 1-quart baking dish with cooking spray. Pour the dipping sauce into the dish and sprinkle with the remaining mozzarella. Bake until golden brown and bubbly, 20-25 minutes. Serve warm with chips.

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