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Chef Tim Says....



Recipe in Pictures

Artichoke and Spinach Dip

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.

Here's the recipe for Artichoke and Spinach Dip without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

First, assemble the ingredients.

Ingredients for Artichoke and Spinach Dip

Top, left to right: spinach, low-moisture mozzarella cheese, artichoke hearts. Bottom: nutmeg (whole seed), mayonnaise, salt, cream cheese.

  • I love fresh grated nutmeg and you can purchase the nutmeg in most stores. I love fresh grated nutmeg and you can purchase the nutmeg in most stores.
  • Remove the outer shell of the nutmeg.  Remove the outer shell of the nutmeg.
  • My nutmeg grater has a space for the nutmeg.  My nutmeg grater has a space for the nutmeg.
  • Place the nutmeg in the grater. Place the nutmeg in the grater.
  • The nutmeg is held in place by a spring that forces it against the grater. The nutmeg is held in place by a spring that forces it against the grater.
  • Close the grater before grating. Close the grater before grating.
  • It's best to grate the nutmeg over a piece of wax paper. It's best to grate the nutmeg over a piece of wax paper.
  • Move the nutmeg holder across the grater to grate the nutmeg.  Move the nutmeg holder across the grater to grate the nutmeg.
  • Place the thawed spinach in a strainer and place the strainer in a bowl.  Place the thawed spinach in a strainer and place the strainer in a bowl.
  • Using the back of a rubber spatula or a spoon press the excess water out of the spinach. Using the back of a rubber spatula or a spoon press the excess water out of the spinach.
  • Don't throw away the liquid as you will use some in the recipe. Don't throw away the liquid as you will use some in the recipe.
  • Drain the artichokes and place them in a food processor fitted with a slicing blade. Drain the artichokes and place them in a food processor fitted with a slicing blade.
  • Add the drained spinach. Add the drained spinach.
  • Add the mozzarella. Add the mozzarella.
  • Add the creamed cheese. Add the creamed cheese.
  • Add the salt. Add the salt.
  • Add the nutmeg. Add the nutmeg.
  • Add the mayonnaise. Add the mayonnaise.
  • Process until smooth.  Process until smooth.
  • Add liquid 1 tablespoon at a time to keep the dip smooth and not too thick. (Usually 1-2 tablespoons.) Add liquid 1 tablespoon at a time to keep the dip smooth and not too thick. (Usually 1-2 tablespoons.)
  • Serve after heating gently in the microwave in 30-second intervals. Serve after heating gently in the microwave in 30-second intervals.