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Recipes
Paige’s White Bean Dip
1 (15
1
⁄2 ounce/450 g) can cannellini beans (white kidney beans)
2 tablespoons (30 ml) olive oil
1
⁄4 cup (60 ml) chicken broth
1 tablespoon (15 ml) lemon juice (fresh is best)
1 clove garlic, minced
2 tablespoons (30 ml) cilantro leaves, chopped
1
⁄2 teaspoon (2.5 ml) each salt and freshly ground pepper
1. Process beans in food processor (or mash with a fork).
2. Place all ingredients into cast iron dish.
3. Cover and cook on MEDIUM for 2 to 3 hours. 8 servings.
Artichoke Dip
2 cans (14 ounce/400 ml) artichoke hearts in water, drained and chopped
1 small onion, chopped
3
⁄4 cup (180 ml) mayonnaise
1 cup (250 ml) Parmesan cheese, grated and divided
1. In cast iron dish, mix artichoke, onion, mayonnaise and
1
⁄2 cup (125 ml) cheese.
2. Cover and cook on MEDIUM for 2-3 hours.
3. One-half hour prior to serving, reduce temperature to warm, top with additional
1
⁄2-cup (125 ml) cheese, and cover. 8 servings.
Salsa con Queso
1 (1 lb/450 g) package pasteurized prepared cheese, cubed
2 cups (500 ml) salsa
1 (4 ounce/115 g) can chopped green chilies
2 teaspoons (10 ml) chili powder
1
⁄2 teaspoon (2.5 ml) garlic powder
4 ounces (115 g) Monterey Jack cheese, shredded
1. Place cubed cheese, salsa, chilies, chili powder, and garlic powder in cast iron
dish. Cover and cook on MEDIUM for 1 hour.
2. Stir and continue to cook until mixture is heated.
3. Stir in Monterey Jack cheese just prior to serving. 12 servings.
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