Gooey goodness

I've been meaning to share this recipe with y'all for a while. We made it as a Thanksgiving appetizer. It was super yummy, and you can rationalize eating lots of it because of all the stuff in it that's good for you.

Hot Artichoke-Spinach Dip

Ingredients
kosher salt
1 10-oz bag fresh 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 veggie broth
1 14-ounce can artichoke hearts, drained, squeezed dry, and finely chopped
1/4 cup grated parm cheese
3/4 cup shredded low-fat mozzarella cheese
2 or 3 dashed Worcestershire sauce
freshly ground black pepper
cooking spray
veggies/crackers/pita chips... for serving

Directions
Preheat oven to 450. Bring 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 broth in a food processor until smooth. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parm, and 1/2 cup mozzarella. Add the Worcestershire, 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 remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with chips...

Yummm.