Hot Artichoke-Spinach Dip

INGREDIENTS

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