Spinach Artichoke Dip - Ninja Professional Plus Quick Start Manual

SPINACH
M A N U A L
ARTICHOKE DIP
PREP: 15 MINUTES | COOK: 30 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 9 CUPS
INGREDIENTS
3 tablespoons unsalted butter
2 cloves garlic, peeled, chopped
1 large onion, peeled, chopped
/ cup all-purpose flour
1
3
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (14 ounces) artichoke hearts, drained
1 pound baby spinach
4 cups low-sodium vegetable broth
2 cups grated Parmesan cheese
/ cup sour cream
1
2
DO NOT BLEND HOT INGREDIENTS.
SUN-DRIED
M A N U A L
TOMATO SAUCE
PREP: 15 MINUTES | COOK: 25 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 2–4 SERVINGS
INGREDIENTS
1 onion, peeled, cut in quarters
4 cloves garlic, peeled
1 tablespoon canola oil
1 can (28 ounces) whole peeled tomatoes
1 jar (6 ounces) sun-dried tomatoes
packed in olive oil
/ cup dry red wine
1
2
/ teaspoon crushed red pepper
1
2
Kosher salt, to taste
Ground black pepper, to taste
/ bunch basil, chopped, for garnish
1
4
DO NOT BLEND HOT INGREDIENTS.
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DIRECTIONS
1 Place butter, garlic, and onion into a
5-quart saucepan over medium-low
heat. Cook for 5 minutes.
2 Add flour, salt, and pepper, and stir
to incorporate. Add artichoke hearts,
spinach, and broth. Bring to a boil, then
reduce heat to medium-low and cook
for 20 minutes.
3 Remove from heat and cool to room
temperature.
4 Place cooled mixture into the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
5 Return sauce to saucepan, add
Parmesan and sour cream, then
simmer until heated through.
DIRECTIONS
1 Place the onion and garlic into the 72-ounce
Total Crushing Pitcher. PULSE until roughly
chopped.
2 Heat the oil in a medium saucepan over
medium heat. Add the onion and garlic. Sauté
for 5 minutes, or until softened.
3 Place the tomatoes, sun-dried tomatoes,
red wine, and crushed red pepper into the
72-ounce Total Crushing Pitcher. Select HIGH
and blend until desired consistency is reached.
4 Add the tomato sauce to the saucepan with
garlic and onions. Add salt and pepper to
taste. Simmer 20 minutes.
5 Garnish with fresh basil.
BUTTERNUT
SQUASH SOUP
PREP: 20 MINUTES | COOK: 40–45 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 8 SERVINGS
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, peeled, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt, to taste
Ground black pepper, to taste
M A N U A L
DIRECTIONS
1 Heat oil in a large saucepan over
medium heat. Add the onions, cooking
until they begin to soften, about 5
minutes. Add the cashews and cook,
stirring, for about 5 minutes.
2 Add the apple, carrot, squash, thyme,
and bay leaf to the saucepan and cook
for 5 minutes. Add the stock and stir to
combine. Bring the soup to a boil and
then reduce the heat to medium-low.
Allow soup to simmer until the squash
is easily pierced with a knife, 20 to 25
minutes. Remove and discard bay leaf.
3 Allow the soup to cool to room temperature.
4 Working in two batches, ladle half the
cooled soup into the 72-ounce Total
Crushing Pitcher. Select HIGH and blend
until desired consistency is reached.
Repeat with remaining soup.
DO NOT BLEND HOT INGREDIENTS.
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