Spinach, Gruyère & Artichoke Dip - Cuisinart PSC-400C Instruction And Recipe Booklet

Entrees & Sauces
› Slow Cooked Lamb Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
› Penne Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
› Red Beans & Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
› Macaroni with Four Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . 42
› Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Side Dishes
› New Potatoes with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . 44
› "Almost" Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
› Warm Baked Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
› Party Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
› Corn Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
› Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
› Roasted Beet Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
› Succotash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
› Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
› Vegetable Tian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Desserts
› Ginger Poached Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
› Honey Yogurt Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
› Chocolate Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
› Stewed Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
› Chocolate Ricotta Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . 56
› Applesauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
› Apricot Almond Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . 58
› Chocolate Pudding Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
› Winter Fruit Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
(continued)
◆
15
Spinach, Gruyère
& Artichoke Dip
Makes about 1 quart (1.1 L)
olive oil or cooking spray
8 ounces (227 g) frozen spinach (one
bag), thawed
1 can (15 ounces [425 g]) quartered
artichoke hearts, drained
2 ounces (60 g) Gruyère, shredded
1 ounce (30 g) Parmesan, grated
12 ounces (340 g) reduced-fat cream
cheese, cut into 1-inch (2.5 cm) pieces
Brush a 1-quart (0.9 L) soufflé dish lightly with olive oil or coat with cooking spray.
Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise,
then fold in half again two more times to create a strip about 24 inches (61 cm) in
length and 2 inches (5 cm) wide to make a "cradle"; reserve.
Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is re-
moved; reserve. Place the artichoke quarters in a towel and squeeze gently to remove
excess liquid (do not squeeze too hard); reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer
on medium speed, beat until creamy and smooth. Crumble the dried spinach over
the cream cheese. Add the reserved Gruyère, chopped garlic and onion, and two-
thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts and hot
sauce; stir on low speed to blend.
Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Set
the dish in the centre of the long strip of folded foil and bring up the sides to meet
- twist together to form a handle. Place the cooking rack in the Cuisinart
Cooker. Place the filled soufflé dish on the rack using the foil cradle to help lift the
dish, and carefully lower the dish into the pot and place on the rack. Cover and press
the On/Off button to turn the unit on. Set time to 3 hours and press High; slow
cooker will automatically switch to Warm when cooking time has elapsed. Dip
should be puffed and bubbly when done. Remove the soufflé dish from the Slow
Cooker using the foil strips to lift it. Serve hot with crackers or sliced French bread.
Nutritional information per 2-tablespoon (30 ml) serving:
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g
S
tarterS
2 tablespoons (30 ml) evaporated
fat free milk, not reconstituted
1 clove garlic, peeled and finely chopped
1 ounce (30 g) shallot, peeled and
finely chopped
½ teaspoon (2 ml) Tabasco
other hot sauce (use more or less to
taste)
/B /M
everageS iScellaneouS
◆
16
sauce or
®
® Slow