Hamilton Beach 33417 Use & Care - Page 8

840152602 Ev03.qxd 5/20/08 9:15 AM Page 8 Recipes Paige's White Bean Dip 1 (151⁄2 ounce/450 g) can cannellini beans (white kidney beans) 2 tablespoons (30 ml) olive oil 1⁄4 cup (60 ml) chicken broth 1 tablespoon (15 ml) lemon juice (fresh is best) 1 clove garlic, minced 2 tablespoons (30 ml) cilantro leaves, chopped 1⁄2 teaspoon (2.5 ml) each salt and freshly ground pepper 1. Process beans in food processor (or mash with a fork). 2. Place all ingredients into cast iron dish. 3. Cover and cook on MEDIUM for 2 to 3 hours. 8 servings. Artichoke Dip 2 cans (14 ounce/400 ml) artichoke hearts in water, drained and chopped 1 small onion, chopped 3⁄4 cup (180 ml) mayonnaise 1 cup (250 ml) Parmesan cheese, grated and divided 1. In cast iron dish, mix artichoke, onion, mayonnaise and 1⁄2 cup (125 ml) cheese. 2. Cover and cook on MEDIUM for 2-3 hours. 3. One-half hour prior to serving, reduce temperature to warm, top with additional 1⁄2-cup (125 ml) cheese, and cover. 8 servings. Salsa con Queso 1 (1 lb/450 g) package pasteurized prepared cheese, cubed 2 cups (500 ml) salsa 1 (4 ounce/115 g) can chopped green chilies 2 teaspoons (10 ml) chili powder 1⁄2 teaspoon (2.5 ml) garlic powder 4 ounces (115 g) Monterey Jack cheese, shredded 1. Place cubed cheese, salsa, chilies, chili powder, and garlic powder in cast iron dish. Cover and cook on MEDIUM for 1 hour. 2. Stir and continue to cook until mixture is heated. 3. Stir in Monterey Jack cheese just prior to serving. 12 servings. 8