Viking VSM500SG Use and Care Guide - Page 33

SPINACH AND ARTICHOKE DIP 1/4 cup onion (small dice) 1 tsp of garlic minced 1 oz butter 12 oz chopped spinach 8 oz Artichoke hearts (small dice) 1 pint heavy cream 1 tsp Worcestershire sauce 6 oz Parmesan cheese (grated) TT salt TT pepper TT hot sauce Makes about 32 oz • Pre heat oven to 350ºF or 180ºC • Heat butter in sauté pan and add onion and garlic, sauté until tender • Add spinach and artichoke and sauté until hot • Place sautéed ingredients into the mixer bowl and add heavy cream, Worcestershire sauce, and 3 oz of the Parmesan cheese, mix thoroughly with the "V" paddle • Place ingredients from the mixer bowl into a baking dish and top with the remaining cheese. • Bake in the oven until cheese is melted and beginning to brown (about 20 minutes) COCKTAIL SAUCE 1 cups ketchup 1/2 T horseradish (freshly grated or prepared) 2 T lemon juice 1/4 tsp drops hot sauce 1/2 tsp salt 1 T Worcestershire sauce Makes about 2 cups • Add all ingredients into the blender and mix thoroughly • Place mixture in a bowl and allow to refrigerate over night for best results (this allows the many flavors to become one) 33