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Spinach Artichoke Dip
8 ounce box frozen chopped spinach or 2 cups fresh chopped spinach
1 (15 ounce) can artichoke hearts
3 cups mayonnaise
1-2 Tbsp garlic, minced
1 cup Parmesan cheese, shredded
Salt and pepper, to taste
Preheat oven to 350˚ on Pure Convection™. Rinse and drain frozen or fresh chopped spinach. Drain and roughly chop artichoke
hearts. In a large mixing bowl, combine spinach, artichokes, mayonnaise, garlic, and Parmesan cheese. Season with salt and
pepper. Add mixture to a baking dish. Bake for 15-20 minutes, or until sides bubble and top browns lightly.
Serve with toast points, warm tortilla chips, or fresh chopped vegetables.
Makes 4 cups.
Baked Brie with Caramelized Onions
1 sheet puff pastry dough, thawed
1 wheel of Brie cheese, about 6“ in diameter
1 egg, lightly beaten
1 medium onion, small diced
1 Tbsp butter
Salt and pepper, to taste
Preheat oven to 350˚ on Pure Convection™. Cut off top rind of Brie. Place in the center of puff pastry dough. Fold the corners of the
dough above the cheese, until it is completely covered. Make sure there are no uncovered pieces of cheese. Brush puff pastry with
egg. Bake until puff pastry has risen and is a light golden brown. While the puff pastry is baking, prepare the caramelized onions. In
a medium sauté pan, melt butter. Add onions, stirring occasionally, until they reach a golden brown, about 10 minutes. Season with
salt and pepper. Let the Brie sit for a few minutes, then slice the top off the puff pastry and Brie. Stir the caramelized onions into the
soft cheese in the center. Serve with crackers or toast points.
Makes 1 (6 “) round.
RECIPES
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