Hamilton Beach 840149601 manual Paige’s White Bean Dip, Artichoke Dip, Salsa con Queso

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Recipes

Paige’s White Bean Dip

1(151⁄2 ounce/450 g) can cannellini beans (white kidney beans)

2tablespoons (30 ml) olive oil

1⁄4 cup (60 ml) chicken broth

1tablespoon (15 ml) lemon juice (fresh is best)

1clove garlic, minced

2tablespoons (30 ml) cilantro leaves, chopped

1⁄2 teaspoon (2.5 ml) each salt and freshly ground pepper

1.Process beans in food processor (or mash with a fork).

2.Place all ingredients into stoneware dish.

3.Cover and cook on MEDIUM for 2 to 3 hours. 8 servings.

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 2-3 hours.

3.One-half hour prior to serving, reduce temperature to warm, top with additional 1⁄2-cup (125 ml) cheese, and cover. 8 servings.

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.

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