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RECIPES
ROASTED RED BELL PEPPER,
SPINACH AND BROCCOLI DIP
Function: BROIL AND BAKE
Yield: 4 cups
INGREDIENTS
¼ cup (60 ml) cooked spinach,
excess water removed
1 cup (250 ml) cooked bite-sized broccoli florets
1 red bell pepper
1 garlic clove, crushed
¼ cup (60 ml) freshly grated Parmesan cheese
¾ cup (180 ml) mayonnaise
¾ cup (180 ml) shredded mozzarella
METHOD
Roasting the Red Pepper
1. Slice the red bell pepper in 4 pieces.
Remove the seeds and the stem. Flatten
each piece and place skin side up onto
the Breville enamel baking pan.
2. Set the wire rack in the top rack height
position. Turn the FUNCTION dial to
BROIL, set TEMPERATURE to HI and
set the TIMER to 12 minutes. Press the
START/CANCEL button to activate.
3. Broil the pepper until the skin is blackened.
4. Remove the pepper from the oven. As it
cools, the skin will loosen from the flesh.
5. When cool enough to handle, peel away
the skin. Chop the pepper in small dices.
The Dip
1. In a medium sized bowl, fold together all
the ingredients.
2. Turn the dip into a 4-cup (1 liter)
capacity baking dish, or divide the dip
into two 2-cup (500 ml) baking dishes.
3. Position the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 350˚F (175˚C) and the TIME to 25
minutes. Press the START/CANCEL
button to activate.
4. Bake the dip until it bubbles and is
completed heated through.
TIP
Serve the dip with Pita Chips. The
recipe can be found on page 55.