GINNA PARSONS: Feeling fine, thank you very much



I think I may have dodged the stomach bug this weekend. My husband, Charlie, had it last month and I managed to miss it that time. But Sunday, waves of nausea kept sweeping over me, and I vacillated between feeling lousy and feeling fine. In the end, feeling fine won out.

We had made plans to attend a Super Bowl party, but we chucked those and decided to stay home, to be on the safe side. I had bought the ingredients to make a few party dishes and in the course of the day, I was able to pull two of them together.

This dip is one I culled from several recipes on the Internet. We ate it with baked Scoops on Sunday while watching the (yawn) game, but on Monday, I used it as a side dish. It’s low on fat and calories, but big on flavor.

Warm Spinach and Artichoke Dip

1 tablespoon canola oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 can artichoke hearts, drained

1 (10- or 12-ounce) package frozen chopped spinach, thawed, excess liquid squeezed out

1 (5-ounce) cup plain Greek yogurt

2 tablespoons light mayonnaise

4 ounces reduced-fat cream cheese

1⁄2 cup shredded part-skim Mozzarella cheese

1⁄2 teaspoon salt

1⁄4 teaspoon fresh ground pepper

Pinch crushed red pepper flakes

3 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Heat the oil in a sauté pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.

Roughly chop artichoke hearts and place in a large bowl with spinach, yogurt, mayonnaise, cream cheese, Mozzarella, salt, pepper and pepper flakes. Stir until well combined. Add cooled onion-garlic mixture and stir to incorporate. Transfer mixture to a greased 8-inch square baking dish. Sprinkle with Parmesan. Bake for 15 to 20 minutes or until heated through. Serve with baked Scoops, pita wedges or crudites.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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