Mango Salsa; Spinach, Gruyère And Artichoke Dip - Cuisinart CSB-300 Instruction And Recipe Booklet

Serve alongside warm tortilla chips or over grilled chicken, fish or pork.
The fresh flavors will brighten any simple meal.
Makes about 1 cup
1 small garlic clove, peeled
¼ jalapeño, seeded and quartered
1 scallion, cut into ½-inch pieces
1 tablespoon packed cilantro leaves
1 cup grape tomatoes, halved
½ cup mango, cut into ½-inch pieces
¼ teaspoon kosher salt
Pinch freshly ground black pepper
1 teaspoon fresh lime juice
1. Put garlic, jalapeño, scallion and cilantro into the chopping cup. Select
Speed 5 and pulse to finely chop, about 6 to 8 times. Transfer to a
medium bowl.
2. Add grape tomatoes and mango to chopping cup. Select Speed 5
and pulse to roughly chop, about 5 to 6 times. Transfer to bowl with
chopped garlic, jalapeño and cilantro. Add salt, pepper and lime juice;
stir to combine. Drain excess liquid if necessary.
3. Taste and adjust seasoning as desired.
Calories 23 (6% from fat) • carb. 6g • sugars 4g • pro. 1g • fat 0g • sat. fat 0g
Spinach, Gruyère and 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 about 2 cups
Olive oil or nonstick cooking spray
2 ounces Gruyère, cut into ½-inch cubes
1 ounce Parmesan, cut into ½-inch cubes
1 garlic clove, peeled
½ small shallot, cut into 1-inch pieces
8 ounces frozen spinach, thawed and drained well
1 can (15 ounces) quartered artichoke hearts, drained
12 ounces cream cheese, room temperature and cut into 1-inch
pieces (regular or reduced-fat style, such as Neufchâtel,
works)
2 tablespoons heavy cream
½ teaspoon crushed red pepper

Mango Salsa

Nutritional information per serving (¼ cup):
• chol. 0mg • sod. 137mg • calc. 15mg • fiber 1g
23