KitchenAid KFP740 Instructions And Recipes Manual page 19

Hot Artichoke Dip
4 ounces (115 g)
Asiago or Parmesan
cheese, room
temperature
2 green onions, cut
into l-inch (2.5 cm)
pieces
_/2 red or green
jalapeno pepper,
seeded and cut into
quarters
1 small clove garlic
1 can (14 oz. [395 g])
artichoke hearts, well
drained and cut into
halves
3/_ cup (175 mL)
mayonnaise
1 package (3 oz.
[85 g]) cream
cheese, cut into
l-inch (2.5 cm)
pieces
Position 4 mm shredding disc in work bowl. Add Asiago
or Parmesan cheese. Process to shred. Remove and
set aside.
Exchange shredding disc for multipurpose blade in work
bowl. With processor running, add onions, jalapeno
/
pepper, and garlic through the feed tube. Process until
finely chopped, about 5 seconds. Add artichoke hearts.
Pulse 1 to 2 times, about 2 seconds each time, or until
coarsely chopped. Add mayonnaise, cream cheese, and
Asiago or Parmesan cheese. Process until blended, about
5 seconds.
Remove to greased 9-inch (23 cm) quiche pan or pie
plate. Bake at 375"F (190"C) for 15 to 20 minutes, or
until hot. Serve with crackers, French bread, tiny corn
muffins, or crisp vegetables.
Yield: 24 servings (2 tablespoons [30 mL] per serving).
Per Serving: About 90 cal, 2 g pro, 1 g carb, 8 g total fat,
2.5 g sat fat, 10 mg chol, 130 mg sod.
White Balsamic Vinaigrette
1 tablespoon (15 mL)
fresh basil leaves
1 tablespoon (15 mL)
fresh oregano leaves
1 clove garlic
3 tablespoons (45
mL) white balsamic
vinegar*
3 tablespoons (45 mL)
white wine vinegar*
_/2 teaspoon (2 mL) salt
_/4 teaspoon (1 mL) dry
mustard
_ teaspoon (0. 5 mL)
ground red pepper
3/4 cup (175 mL) extra
virgin olive oil
Position mini bowl and mini blade in work bowl. With
processor running, add basil, oregano, and garlic
through the feed tube. Process until chopped, 5 to 8
seconds. Scrape sides of bowl. With processor running,
add balsamic vinegar, wine vinegar, salt, mustard, and
red pepper. Process until mixed, about 5 seconds. With
processor running, slowly drizzle oil through the feed
tube. Process until smooth and thick. Serve with green
salads.
Yield: 8 servings (2 tablespoons [30 mL] per serving).
*Three tablespoons (45 mL) each of dark balsamic vinegar
and red wine vinegar may be substituted.
Per Serving: About 190 cal, 0 g pro, 1 g carb,
21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.
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