Spinach Artichoke Dip; Creamy Mashed Potatoes - Cuisinart EVOLUTIONX RHM-100 Instruction/Recipe Booklet

3 . Put the butter into a large mixing bowl and
using Speeds 2 to 4, cream butter until
softened . Add the sugar and lemon zest .
Mix well, using Speeds 2 to 5, until very
light in color, about 2 minutes .
4 . Combine the oil, lemon juice, eggs, yolk,
and sour cream in a small bowl . Mix on
Speed 1 to combine .
5 . While mixing on Speeds 1 to 2, gradually
add one-third of the dry ingredients to the
butter/sugar mixture, and then half of the
wet ingredients, alternating until all of the
ingredients are added and well mixed .
6 . Transfer the batter to the prepared loaf
pan and then place in the preheated oven .
Bake until cake is set in the middle and a
cake tester comes out clean, about 1 hour
and 10 minutes .
7 . Allow cake to cool in pan on a cooling
rack for about 10 to 15 minutes, and then
remove from the pan and immediately
wrap in plastic wrap while cooling a
bit further .
8 . While the cake is cooling, prepare the
lemon icing . Put all of the icing ingredients
into a small to medium mixing bowl and,
using Speeds 1 to 3, mix until completely
smooth, adding more sifted sugar or
cream to achieve desired consistency .
9 . Once the cake is mostly cool, place it on
the cooling rack atop a baking pan (or foil
or parchment, something that will catch
excess icing) . Drizzle or spread over cake
as desired . Allow icing to set and cake
to cool completely before cutting and
serving .
Nutritional information per serving:
Calories 275 (44% from fat) • carb. 36g • pro. 3g
fat 14g • sat. fat 8g • chol. 71mg • sod. 164mg
calc. 13mg • fiber 2g

Spinach Artichoke Dip

A bit of a twist on the standard spinach
artichoke dip, for the more grown-up
palate. The combination of Gruyère
and Parmesan gives the dip a pleasant
nuttiness. No special pan required – we
found that using a pie plate was the best
and quickest way to warm this dish.
Makes 2 cups
Olive oil or nonstick cooking spray
12 ounces cream cheese, room
temperature and cut into 1-inch
pieces
2 ounces Gruyère cheese, finely
grated
1 ounce Parmesan cheese, finely
grated
1 garlic clove, finely chopped
½ small shallot, finely chopped
8 ounces frozen, chopped spinach,
thawed and drained well
1 can (15 ounces) quartered artichoke
hearts, drained
2 tablespoons heavy cream
½ teaspoon crushed red pepper
1 . Preheat oven to 350°F with the rack in
the middle position . Lightly coat a 9-inch
pie or cake pan with olive oil or nonstick
cooking spray; reserve .
11
2 . Put the cream cheese in a large mixing
bowl . Mix on Speeds 2 to 4 until softened,
about 30 seconds . Add remaining
ingredients and mix on Speed 2 to fully
combine, about 20 seconds .
3 . Transfer mixture to the prepared pie/
cake pan and place in the oven . Bake 20
minutes, and then broil for an additional
6 to 8 minutes, or until top is nicely
browned .
4 . Serve immediately with pita chips, crusty
bread, and crisp vegetables
Nutritional information per serving
(2 tablespoons):
Calories 115 (76% from fat) • carb. 3g
• pro. 4g • fat 10g • sat. fat 6g • chol. 30mg
• sod. 218mg • calc. 71mg • fiber 1g

Creamy Mashed Potatoes

This recipe is a bit of a blank canvas.
We keep it simple, but it can easily be
changed by adding mix-ins or toppings,
such as chopped chives or scallions,
crispy bacon bits, or shredded Cheddar.
Makes about 6 cups
2½ pounds Yukon Gold potatoes,
peeled and cut into 1-inch pieces
½ cup whole milk, room temperature
3 tablespoons unsalted butter,
cut into 1-inch pieces, room
temperature
¾ teaspoon kosher salt
½ teaspoon freshly ground
black pepper