GOOD EATS
On the menu You can turn these restaurant favorites into mainstays on your home menu, as well. RECIPES AND PHOTOGRAPHY BY CATHERINE MURRAY
FRIDAY NIGHT SPINACH ARTICHOKE DIP Prep: 10 minutes | Cook: 35 minutes | Servings: 10 8 ounces 1/3 less fat cream 10 ounces frozen chopped cheese, softened spinach, thawed and drained 10-ounce jar Alfredo-style 14-ounce can artichoke hearts, pasta sauce drained and chopped 4 cloves garlic, minced 1 cup shredded mozzarella cheese 1/4 teaspoon red pepper flakes (optional) 1/3 cup grated Parmesan cheese Preheat oven to 350 F. In a large bowl, thoroughly mix together cream cheese, Alfredo sauce, garlic, red pepper flakes, spinach, and artichoke hearts, then mix in mozzarella and Parmesan cheeses. Cover with foil and bake 25 to 30 minutes, or until melted and bubbly. Remove foil and continue baking another 5 to 10 minutes to brown the cheese on top. Serve warm with tortilla chips, baguette, crackers, or cut-up raw vegetables. Per serving: 236 calories, 12 grams fat (7.5 grams saturated fat), 34 milligrams cholesterol, 1,779 milligrams sodium, 18.5 grams total carbohydrates, 2 grams fiber, 11 grams protein. JANUARY 2021 • OHIO COOPERATIVE LIVING 15
