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Molly’s Spinach and Artichoke Dip
WHAT YOU WILL NEED HAT YOU WILL NEED
Cooking spray
½
cup minced onion
2
(10-ounce) packages frozen, chopped spinach, thawed and squeezed dry
1
(8-ounce) package fat-free cream cheese
1
(8-ounce) carton 2 percent plain Greek yogurt
½
cup Parmesan cheese
1
(14-ounce) can artichoke hearts
¼
teaspoon freshly-ground black pepper
¼
teaspoon crushed red pepper flakes
HOW TO PREP
Lightly coat a skillet with cooking spray. Cook and stir onion over medium heat
until transparent (about 5 minutes). Add spinach. Cook until thoroughly heated
(about 1-2 minutes). Reduce heat; add cream cheese. Stir until melted and
smooth. Stir in Greek yogurt, Parmesan cheese, and artichokes. Remove from
heat. Season with black and red pepper. Transfer to a 1½-quart microwave-safe
bowl. Serve warm or at room temperature.
Per serving: 100 calories, 2.5 grams fat, 1.5 grams saturated fat, 430
mg sodium, 9 grams carbohydrate, 2 grams fiber, 3 grams sugar, 11
grams protein. (Makes 10 servings)
Our local farmer-partners devote entire fields just to Rouses.
Rouses Strawberries
Our strawberries come from Louisiana, Mississippi and Alabama.
Look for bright red berries, with fresh green calyx and a sweet
strawberry aroma.
Sweet Potatoes
Our sweet potatoes are grown in Louisiana. They have an orange
flesh and are softer, with more natural sugar.
Cabbage & Greens
These staples of Southern cooking are
grown by our Louisiana, Mississippi
and Alabama farmers.
Beefsteak Tomatoes
We get our tomatoes from Mississippi and Louisiana this time of
year. Beefsteaks are big and juicy.
Pecans
We work with growers likeTanner’s in
Alabama and Bergeron in Louisiana.
From Around the
World
From Around the
Corner
RECIPE,
try me!
One large, steamed artichoke has only 25 calories, no fat, 170 milligrams of potassium, and is a good source of fiber,
vitamin C, folate and magnesium. Use aged balsamic vinegar, extra virgin olive oil, vinaigrette or a light salad dressing
as a dip. Store artichokes unwashed and uncovered until just before you cook them.
—Molly Kimball, RD, CSSD
Heritage Reserve Navel Oranges,
California
LoBue Citrus Heritage Reserve navel oranges
are grown in orchards in California’s
renowned Central Valley on a narrow,
25-mile long area of sandy soil adjacent
to the western foothills of Sequoia
National Park. The trees, some of
which are a century old, are original
Washington Navel.
Artichokes,
California
We can thank the Sicilian immigrants who arrived in New Orleans
around the turn of the 20th century for introducing artichokes
stuffed with bread crumbs and cheese to our local menu. Serve
artichokes stuffed, grilled and boiled, dipped in hollandaise or
butter. You can also fry the artichoke hearts, or use in oyster and
artichoke soup, or spinach and artichoke dip.
Brussel Sprouts
Brussel sprouts look like miniature versions of their cousins, the
cabbages, and are also related to kale, collard greens, and broccoli.
Try drizzling steamed or roasted Brussel sprouts with a 2-1-1
mixture of honey, soy sauce and Siracha sauce.