Hot Dip Sauce with Artichokes and Spinach

Ingredients:

• 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

Preparation:

1. Preheat oven to 230°C. Bring a saucepan of salted water to a boil and prepare a bowl of ice water.
2. 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.
3. In a food processor, pulse the beans, cream cheese, garlic, and chicken broth until smooth, scraping down the sides of the bowl as needed.
4. 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.
5. 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.