Artichoke and Spinach Dip
Servings
16Serving size
about 1/4 cupThis recipe can be multiplied by 2 or 3 and will keep well, refrigerated, for about 3 days. Keep tightly closed.
Ingredients
| 2 15 ounce can Artichoke Hearts (Canned) (packed in water) |
| 1 package (10 ounces) Frozen spinach (thawed) |
| 1/2 cup Fat free mayonnaise |
| 2 1/2 ounce Skim milk mozzarella (grated) |
| 1 ounces Reduced fat cream cheese |
| 1/4 tsp. Salt |
| 1/8 tsp. Ground nutmeg |
Instructions
Drain the artichoke hearts and place them in a food processor. Add the spinach, mozzarella, cream cheese, salt, nutmeg and mayonnaise. Process until almost smooth. Add some of the spinach liquid, 1 Tablespoon at a time, to help achieve that smoothness. One to two Tablespoons is usually enough.
When ready to serve, place the dip in a microwave-safe bowl. Put the dip in the microwave and heat in 30 second intervals, stirring well in between each 30 second interval. The dip should be hot enough to let the cheese melt and add to the creaminess of the dip, but not too hot or you will overcook the spinach. Serve immediately.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This dip is often served at chain restaurants or parties. It is always made with way too much mayonnaise, which gives those recipes a greasy feel and the flavor is overly sweet.
For folks with acid reflux those recipes are going to contain far too much fat and it’s possible that the greasiness might provoke heartburn. Using the reduced fat cream cheese along with the naturally low fat mozzarella gives this recipe a rich creaminess with a lot less fat.