Hot Artichoke Dip - KitchenAid 4KFP750 Instructions And Recipes Manual

4 ounces (115 g)
Asiago or Parmesan
cheese, room
temperature
2 green onions, cut
into 1-inch (2.5 cm)
pieces
1 ⁄ red or green
2
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)
4
mayonnaise
1 package (3 oz.
[85 g]) cream
cheese, cut into
1-inch (2.5 cm)
pieces
Brandied Cheese Spread
8 ounces (225 g)
smoked Cheddar
cheese, chilled
8 ounces (225 g)
Gruyere cheese,
room temperature
1 small shallot
1 package (8 oz.
[225 g]) cream
cheese, cut into
1-inch (2.5 cm)
pieces
4 ounces (115 g) blue
cheese, crumbled
⁄ cups (120 ml) butter
1
2
or margarine,
softened
3 tablespoons (45 ml)
brandy

Hot Artichoke Dip

Position 4 mm shredding disc in work bowl. Add
Asiago 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 cheese.
Process until blended, about 5 seconds.
Remove to greased 9-inch (23 cm) quiche pan or
pie plate. Bake at 375°F (191ºC) 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.
Position 4 mm shredding disc in work bowl. Add
Cheddar cheese. Process to shred. Add Gruyere
cheese. Process to shred. Remove and set aside.
Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add shallot
through the feed tube. Process until finely chopped,
about 5 seconds. Add shredded cheese and
remaining ingredients. Process until smooth and
blended, 15 to 20 seconds.
Refrigerate several hours to blend flavours. Bring to
room temperature before serving with crostini or
crackers, if desired.
Yield: 36 servings (2 tablespoons [30 ml] per serving).
Tip: Spread may be made 2 days in advance and
refrigerated.
Per Serving: About 110 cal, 5 g pro, 1 g carb,
10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.
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