Hot Spinach-Artichoke Dip

Spinach-artichoke dip is one of those things where it sounds like it really should be good for you, but ohmygraciousareyouKIDDINGme it's not.  It's a gloriously rich, decadent appetizer that I typically stare at longingly on a restaurant menu before dramatically sighing and selecting something that won't have my stomach, or my thighs, launching a mutiny.

And then I discovered this fabulous recipe.  Bring on the pita chips because this girl is eating as much as she wants!!

Hot Spinach-Artichoke Dip
Recipe adapted from Food Network Magazine

1 box frozen, chopped spinach, thawed and squeezed dry
1 tsp dried basil
3/4 cup canned white 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, divided
Pinch of cayenne pepper
2 or 3 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper

1.  Preheat the oven to 450.

The secret ingredient that helps lighten this dish.

2.  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, basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.

I like a good amount of seasoning

3.  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.

Can you resist melty, cheesy goodness?  Because I can't.