Hamilton Beach 63225 Italian Butter, Pizza Butter, Baked Southern Mex Dip, Artichoke Cheese Dip

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Italian Butter

1 cup (250 ml) unsalted butter, softened

1 tablespoon (15 ml) garlic, minced

1⁄4 cup (60 ml) Parmesan cheese, grated

1 teaspoon (5 ml) garlic salt

1 teaspoon (5 ml) Italian seasoning

1⁄2 teaspoon (2.5 ml) pepper

1⁄4 teaspoon (1.25 ml) paprika

Using wire whisk attachment beat softened butter on medium speed until light and fluffy. Combine garlic, Parmesan cheese, garlic salt, Italian seasoning, pepper and paprika. Mix on low setting until smooth. Spread on bread or crackers. Store covered in the refrigerator. Makes 8 servings.

Pizza Butter

1 cup (250 ml) unsalted butter, softened

1 6 ounce (170 g) can tomato paste

1 cup (250 ml) Parmesan cheese, grated

11⁄2 teaspoon (7.5 ml) garlic salt

1⁄2 teaspoon (2.5 ml) oregano

1 tablespoon (15 ml) parsley

Using wire whisk attachment beat butter until light and fluffy. Add tomato paste, Parmesan cheese, garlic salt, oregano, and parsley; mix on medium speed until smooth. Spread on bread or crackers. Store covered in the refrig- erator. Makes 8 servings.

Baked Southern Mex Dip

8 ounces (225 g) cream cheese

2 cups (225 ml) pepper jack cheese, shredded

1 cup (250 ml) sour cream

1⁄4 cup (60 ml) onion, finely minced

1⁄2 cup (125 ml) green pepper, finely minced

2.25-ounce (64 g) jar dried, chipped beef, finely chopped

1 cup (250 ml) chopped pecans

Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat cream cheese and pepper jack cheese on setting 4 until blended. Add sour cream and continue to mix. Turn off mixer and scrape sides and bottom of bowl. Add onion, green pepper, chipped beef and half of the pecans. Mix on setting 4 until blended. Pour into greased 11⁄2-quart (11⁄2 L) casserole dish and sprin- kle remaining pecans on top. Bake 20 minutes. Serve with crackers. Makes 4 cups (1 L).

Artichoke Cheese Dip

12-ounce (350 g) jar marinated		1⁄2	cup (125 ml) Monterey Jack cheese,
	artichoke hearts, drained		shredded
3⁄4	cup (175 ml) mayonnaise	1 teaspoon (5 ml) garlic salt
1⁄2	cup (125 ml) Parmesan cheese,	1 teaspoon (5 ml) soy sauce
	grated	1⁄2	teaspoon (2.5 ml) hot pepper sauce

Place all ingredients in mixing bowl. Using flat beater attachment, mix on speed 4 until blended. Refrigerate for at least 2 hours to let flavors blend. Serve with crackers. Makes about 3 cups (750 ml).

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