Spinach Artichoke Dip with White Beans and Fresh Basil

1. Preheat oven to 350ºF.
2. Bring a pot of water with a pinch of salt to a boil.
3. In a food processor, blend beans, cream cheese, garlic cloves, paprika, and chicken broth until smooth.
4. When water boils, plunge spinach and basil into water for 30 seconds or until spinach is bright green. Drain in sink and rinse with cold water. Squeeze excess water from spinach/basil mixture.
5. Add spinach/basil mix, artichokes, and mozzarella to food processor and blend on low for 30-50 seconds until combined but still a little chunky. Season to taste with salt and pepper.
6. Place mixture in an oven-proof container and bake for 20-30 minutes. For the final 3-5 minutes, turn heat up to broil to brown top. Dip is done when top is slightly brown and cheese is bubbly.
7. Serve warm with pita chips, whole wheat baguette or crackers. Enjoy!