840149600 Ev03.qxd 6/20/06 8:57 AM Page 9
Artichoke Dip
2cans (14 ounce/400 ml) artichoke hearts in water, drained and chopped
1small onion, chopped
3⁄4 cup (180 ml) mayonnaise
1cup (250 ml) Parmesan cheese, grated and divided
1.In stoneware dish, mix artichoke, onion, mayonnaise and 1⁄2 cup (125 ml) cheese.
2.Cover and Cook on MEDIUM for heat
3.
Salsa con Queso
1(1 lb/450 g) package pasteurized prepared cheese, cubed
2cups (500 ml) salsa
1(4 ounce/115 g) can chopped green chilies
2teaspoons (10 ml) chili powder
1⁄2 teaspoon (2.5 ml) garlic powder
4ounces (115 g) Monterey Jack cheese, shredded
1.Place cubed cheese, salsa, chilies, chili powder, and garlic powder in stoneware dish. Cover and cook on MEDIUM for 1 hour.
2.Stir and continue to cook until mixture is heated.
3.Stir in Monterey Jack cheese just prior to serving. 12 servings.
9