Spinach Artichoke Dip That Owns Recipe

How to make it

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• Preheat the oven to 450F.
• 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 with a slotted spoon and immediately plunge into the ice water.
• Drain, squeeze dry and roughly chop.
• Using a blender or a food processor, chop, then puree the beans, cream cheese, garlic and chicken broth until smooth, scraping the sides with a rubber spatula as needed. (Note, I also added a handful of chopped fresh parsley, cos I felt like it)
• Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan, 1/2 cup mozzarella.
• Add the cayenne, worcstershire sauce, salt and pepper.
• Mist a deep, 1 quart casserole dish with cooking spray which, I'll be honest, isn't going to help much. But not using it makes things worse.
• Spread the dip mixture into the dish and top with the remaining 1/4 cup of mozzarella. I put some basil on top of this to add color, but you don't have to.
• Bake until golden and bubbly, 20-25 minutes.
• Serve warm with THESE! I made the corn chips which were cool but they had four possibilities. Check these out:
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• 1) Sweet Potato Chips: Thinly slice sweet potatoes (ideally with a mandoline) Toss with rosemary and salt, then bake on an oiled baking sheet at 275F until crisp, 25 minutes.
• 2) Corn Chips: Brush white corn tortillas with olive oil and cut into wedges. Season with salt and chili powder and bake at 350 until golden, 12 minutes. (Notes: you'll have to turn them over, but you can make them ahead of time because they don't get soggy)
• 3) Pita Chips: Split open pita pockets, then cut into wedges. Mist with cooking spray, sprinkle with paprika, cumin and salt, and bake at 400F for 10 minutes.
• 4) Mushroom Chips: Toss Shitake mushroom caps with a little olive oil, bake in a single layer at 275F until dry and crisp, 1 hour and 15 minutes.
• Wow, what? An hour and 15 minutes? Screw that noise, I don't think anybody likes shitake mushrooms THAT much.