Skinny Hot Artichoke and Spinach Dip

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.