KitchenAid KPFP850OB Instruction Manual - Page 41

FOOD PROCESSOR RECIPES CAMEMBERT SALMON DIP Position multipurpose blade in work bowl. Add onions. Process until coarsely chopped, 3 to 4 seconds. Add cream cheese, Camembert cheese, and vinegar, if desired. Process until creamy, 5 to 10 seconds. Add salmon. Process until mixed, 8 to 10 seconds, scraping bowl if necessary. Add peppers and capers. Pulse 5 times, about 1 second each time, until coarsely chopped. Remove to greased 9-inch pie plate or quiche pan. Bake at 350° F for 10 to 15 minutes, or until heated thoroughly. Garnish with parsley, if desired. Serve with crostini, pita chips, crackers, or vegetable dippers. Yield: 20 servings (2 tablespoons per serving). Per Serving: About 80 cal, 7 g pro, 2 g carb, 5 g total fat, 2.5 g sat fat, 20 mg chol, 320 mg sod. 4 green onions, cut into 1-inch pieces 1 package (8 oz.) light cream cheese, room temperature and cut into 1-inch pieces 4 ounces soft Camembert cheese, rind removed, if desired, and cut into 1-inch pieces 1 tablespoon white balsamic vinegar, if desired 2 cans (7 oz. each) red salmon* 1 jar (7 oz.) roasted red peppers, well drained and cut into 1-inch pieces 1 jar (3 oz.) capers, drained Chopped parsley leaves, if desired * If desired, reserve 1⁄3 cup salmon chunks to flake and fold into dip before spreading into baking pan. 39