Roasted Salsa Verde
2 mild yellow chile
peppers, cut into
halves and seeded
1 serrano chile pepper,
cut into halves and
seeded
2 cloves garlic, peeled
1 pound fresh
tomatillos, husks
removed
1⁄2red bell pepper,
seeded and cut into
11⁄2-inch pieces
1 small onion, cut into
quarters
1 tablespoon olive or
vegetable oil
1 tablespoon fresh
lime juice
1 teaspoon sugar
1⁄2teaspoon salt
Place yellow and serrano peppers, garlic, tomatillos,
bell pepper, and onion in 15 x 10 x 2-inch baking
pan. Drizzle with oil; toss to coat. On top rack, bake
at 450°F 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 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.
20
Hot Artichoke Dip
4 ounces Asiago or
Parmesan cheese,
room temperature
2green onions, cut
into 1-inch pieces
1⁄2red or green
jalapeno pepper,
seeded and cut into
quarters
1 small clove garlic
1 can (14 oz.)
artichoke hearts,
well drained and cut
into halves
3⁄4cup mayonnaise
1 package (3 oz.)
cream cheese, cut
into 1-inch 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 quiche pan or pie plate.
Bake at 375°F for 15 to 20 minutes, or until hot.
Serve with crackers, French bread, tiny corn muffins,
or crisp vegetables.
Yield: 24 servings (2 tablespoons 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.