KitchenAid KFP750OB Instructions and Recipes - Page 24

Hot Artichoke Dip 4 ounces Asiago or Parmesan cheese, room temperature 2 green onions, cut into 1-inch pieces 1⁄2 red 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 3⁄4 cup 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. Brandied Cheese Spread 8 ounces smoked Cheddar cheese, chilled 8 ounces Gruyere cheese, room temperature 1 small shallot 1 package (8 oz.) cream cheese, cut into 1-inch pieces 4 ounces blue cheese, crumbled 1⁄2 cup butter or margarine, softened 3 tablespoons 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 flavors. Bring to room temperature before serving with crostini or crackers, if desired. Yield: 36 servings (2 tablespoons 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. 22