KitchenAid 4KFP750 manual Hot Artichoke Dip, Brandied Cheese Spread

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 (191ºC) 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.

Brandied Cheese Spread

8ounces (225 g) smoked Cheddar cheese, chilled

8ounces (225 g) Gruyere cheese, room temperature

1 small shallot

1package (8 oz. [225 g]) cream cheese, cut into 1-inch (2.5 cm) pieces

4ounces (115 g) blue cheese, crumbled

1⁄2 cups (120 ml) butter or margarine, softened

3tablespoons (45 ml) brandy

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

Exchange shredding disc for multipurpose blade in work bowl. With processor running, add shallot through the feed tube. Process until finely chopped, about 5 seconds. Add shredded cheese and remaining ingredients. Process until smooth and blended, 15 to 20 seconds.

Refrigerate several hours to blend flavours. Bring to room temperature before serving with crostini or crackers, if desired.

Yield: 36 servings (2 tablespoons [30 ml] per serving).

Tip: Spread may be made 2 days in advance and refrigerated.

Per Serving: About 110 cal, 5 g pro, 1 g carb,

10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.

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