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RECIPES
SPINACH & ARTICHOKE DIP
Makes approximately 2 cups
INGREDIENTS
3oz (80g) Parmesan cheese, shredded and
separated
2oz (60g) mozzarella cheese, shredded
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon olive oil
1lb. (453g) spinach
16oz (453g) cream cheese
8 oz (226g) sour cream
6oz jar of artichoke hearts
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
Salt
Pepper
Crackers to serve or bread bowl
METHOD
1. Preheat oven to 400˚F (200˚C).
2. Assemble the food processing bowl
using the reversible shredding disc on
the FINE shredding side.
3. Feed the Parmesan cheese through the
feed chute until processed. Remove from
the bowl and separate into 2 x ½ cup
servings and set aside.
4. Turn the shredding disc over to the
coarse shredding side and feed
the mozzarella through the feed chute
until processed. Remove from the bowl
and set aside.
5. Remove the shredding disc and
assemble the processor with the S
Blade™.
6. Cut onion in ¼ and place in the
processing bowl and pulse on speed
13–15, 10 to 15 times or until medium
chop is achieved.
7. Heat a medium sauce pan on medium
high heat. Add olive oil and onions.
Sweat for 2 min or until onions turn
translucent.
8. Add garlic and sweat until fragrant.
Add spinach one handful at a time until
it cooks down about 30 sec between
handfuls.
9. Drain excess water. Add Cream cheese
and sour cream and heat until cream
cheese is melted and ingredients are
combined.
10. Remove from heat and allow to cool.
11. Stir ½ cup of Parmesan cheese, artichoke
hearts, Worcestershire, and Tabasco
into the mixture. Add Salt and Pepper
to taste.
12. With the processing bowl assembled
using the S Blade™, add the cooled
spinach combination and process
ingredients until desired consistency,
scraping down side if necessary. Do
not over process, it should be slightly
chunky.
13. Remove from processing bowl and put
into oven safe casserole dish. Top with
the remaining Parmesan and mozzarella
cheese.
14. Bake for 20–25 minutes or until cheese
is melted and bubbling on top.
Serve with crackers or bread. Alternatively
the spinach dip can be baked in a sourdough
bread bowl.