KitchenAid 4KFP740 manual Hot Artichoke Dip, Roasted Salsa Verde

Hot Artichoke Dip

4ounces (115 g) Asiago or Parmesan cheese, room temperature

2green onions, cut into 1-inch (2.5 cm) pieces

1⁄2 red or green jalapeno pepper, seeded and cut into quarters

1 small clove garlic

1can (14 oz. [395 g]) artichoke hearts, well drained and cut into halves

3⁄4 cup (175 ml) mayonnaise

1package (3 oz. [85 g]) cream cheese, cut into 1-inch (2.5 cm) pieces

Position 4 mm shredding disc in work bowl. Add Asiago cheese. Process to shred. Remove and set aside.

Exchange shredding disc for multipurpose blade in work bowl. With processor running, add onions, jalapeno pepper, and garlic through the feed tube. Process until finely chopped, about 5 seconds. Add artichoke hearts. Pulse 1 to 2 times, about

2 seconds each time, or until coarsely chopped. Add mayonnaise, cream cheese, and Asiago cheese. Process until blended, about 5 seconds.

Remove to greased 9-inch (23 cm) quiche pan or pie plate. Bake at 375°F (191°C) for 15 to 20 minutes, or until hot. Serve with crackers, French bread, tiny corn muffins, or crisp vegetables.

Yield: 24 servings (2 tablespoons [30 ml] per serving).

Per Serving: About 90 cal, 2 g pro, 1 g carb,

8 g total fat, 2.5 g sat fat, 10 mg chol, 130 mg sod.

Roasted Salsa Verde

2mild yellow chile peppers, cut into halves and seeded

1serrano chile pepper, cut into halves and seeded

2cloves garlic, peeled

1pound (455 g) fresh tomatillos, husks removed

1⁄2 red bell pepper, seeded and cut into 11⁄2-inches (3.75 cm) pieces

1small onion, cut into quarters

1tablespoon (15 ml) olive or vegetable oil

1tablespoon (15 ml) fresh lime juice

1teaspoon (5 ml) sugar

1⁄2 teaspoon (2 ml) salt

Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x 10 x 2-inch (38 x 25 x 5 cm) baking pan. Drizzle with oil; toss to coat.

On top rack, bake at 450°F (232°C) for 20 to 25 minutes, or until tomatillos are blistered and garlic is tender, stirring once or twice. Cool slightly.

Position multipurpose blade in work bowl. Add vegetable mixture with any accumulated juices, lime juice, sugar, and salt. Pulse 2 to 3 times, about

1 second each time, or until chopped. Serve chilled or at room temperature with skewered grilled chicken or shrimp, or tortilla chips.

Yield: 24 servings (2 tablespoons [30 ml] per serving).

Tip: May be made 1 to 2 days in advance, if desired.

Per Serving: About 15 cal, 0 g pro, 2 g carb,

1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.

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