This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen." -Grimod de la Reyniere, Gourmand
I have tried this dip at a few of the chain restaurants and have tasted a number of versions at parties. The problem that I have is that it is always made with way too much mayonnaise. This 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 that 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.
Servings: 16 | Serving size: about 1/4 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2 or 3 and will keep well, refrigerated, for about 3 days. Keep tightly closed. Here are instructions in pictures.
After the spinach has thawed, drain it well, pressing all of the liquid out through a sieve into a bowl. Do not discard the liquid as you will use some of this liquid later.
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.
Serving size: about 1/4 cup
|Calories 41||Calories from Fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 65%||Vitamin C 3%|
|Calcium 8%||Iron 4%|
|Vitamin K 160 mcg||Potassium 149 mg|
|Magnesium 30 mg|