HOT ARTICHOKE DIP

6ounces Asiago cheese, room temperature

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

1clove garlic

2cans (14 oz. each) artichoke hearts*, well drained

1 cup mayonnaise

12 cup chive and onion sour cream

1package (3 oz.) cream cheese

*For chunkier dip, reserve 2 to 3 pieces of artichoke hearts; cut into 12 -inch chunks, and stir into dip when adding to baking pan.

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Position chef's bowl and 4 mm shredding disc in work bowl. Add Asiago cheese. Process to shred; set aside.

Exchange chef's bowl and shredding disc for multipurpose blade in work bowl. With processor running, add jalapeno pepper and garlic through small feed tube. Process until finely chopped. Add artichoke hearts. Pulse 3 to 4 times, about 2 seconds each time, or until chopped. Add mayonnaise, sour cream, cream cheese, and Asiago cheese. Process until blended, about 5 seconds.

Remove to greased 9-inch quiche pan or pie plate. Bake at 375° F about 20 minutes, or until hot. Serve with crackers, French bread, tiny corn muffins, or crisp vegetables.

Yield: 32 servings (2 tablespoons per serving).

Per Serving: About 90 cal, 2 g pro, 2 g carb, 9 g total fat, 2.5 g sat fat, 15 mg chol, 170 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual HOT Artichoke DIP

KPFP850, KFP1642CA specifications

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