Hot Artichoke-Spinach Dip

I love spinach and artichoke dip. You'll see it as an appetizer at many chains. I think I first fell in love with it when the BF and I used to go to late night happy hour at Applebees after my grad school night classes finished. I think we went there because the beers were only $2.
I used a recipe from the Food Network.

Kosher salt
10 oz bag baby spinach
1 cup packed fresh basil
1/2 cup low-sodium chicken broth
3/4 cup canned cannellini beans, drained and rinsed
6 oz Neufchatel cream cheese
1 clove garlic, smashed
14 oz can artichoke hearts, drained, squeezed dry and finely chopped
1/4 cup grated parmesan cheese
3/4 cup shredded low-fat mozzarella cheese
cayenne pepper
2 or 3 dashes Worcestershire sauce
black pepper
Cooking spray

Preheat the oven to 450.

The first step is to boil water + Kosher salt. Toss in the spinach and basil after the water boils. Don't keep it in there for very long because next you'll have to drain and squeeze dry the spinach/basil. I HATE doing this. It's such a pain. It seems like the spinach is never dry enough. Then, roughly chop the spinach/basil. Set aside to work on the next step. Put the chicken broth, beans, cream cheese, and garlic into a food processor.
Puree and then fold the ingredients in with the artichoke pieces and the spinach/basil. Mix in 1/2 cup of the mozzarella cheese, parmesan cheese, a pinch of cayenne pepper, and black pepper. Transfer to a casserole dish that you have sprayed with cooking spray. Top with the rest of the mozzarella cheese. Cook for 20-25 minutes. Serve with chips or crackers.

I was really rushed to have this dip ready for guests, and I forgot to take a photo of the finished dip. I managed to get this photo after most of the dip was gobbled up. This photo is evidence that the dip was a success!

Buffalo Chicken Dip

This is my go-to appetizer.

I usually have these ingredients in my refrigerator, and my guests always love it. You could make this recipe spicier by adding more hot sauce and some crushed red pepper. Obviously you can make it less spicy by using less hot sauce.

Ingredients:
2 cups of cooked, cubed chicken breast
8 oz of cream cheese (softened)
1/2 cup of blue cheese dressing
1/2 cup of hot sauce (I always use Frank's)
2 cups of shredded cheddar cheese


I always use Philadelphia cream cheese. I have dabbled with generic brands and reduced fat options, and I have always been able to taste a difference. Also, they don't seem to blend as well. I hate when my cream cheese isn't well blended.

I have made this recipe many times, and I have used many different options for the chicken. I have used baked, fried on the stove, and even canned. I prefer not to use canned chicken, but if I am in a time crunch, I definitely use it. I cooked the chicken on the stove this time because I didn't have a lot of time, and I didn't have any canned chicken.
Prepare yourself for the easiness?! Combine all of the ingredients and mix well. If the cream cheese isn't blending well, I sometimes get out the hand mixer. Cook for 20 minutes at 350 degrees.

This is the finished texture. No photo could do this dip justice. Let it cool for about 10 minutes. I usually put this dip in a mini crock pot. This dip should be served warm. Serve with chips, crackers, or celery sticks.