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20
Hot Artichoke Dip
4 ounces (115 g)
Asiago or Parmesan
cheese, room
temperature
2 green onions, cut
into 1-inch (2.5 cm)
pieces
1
⁄2 red or green
jalapeno pepper,
seeded and cut into
quarters
1 small clove garlic
1 can (14 oz. [395 g])
artichoke hearts,
well drained and cut
into halves
3
⁄4 cup (175 ml)
mayonnaise
1 package (3 oz.
[85 g]) cream
cheese, cut into
1-inch (2.5 cm)
pieces
Position 4 mm shredding disc in work bowl. Add
Asiago cheese. Process to shred. Remove and set
aside.
Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add onions,
jalapeno pepper, and garlic through the feed tube.
Process until finely chopped, about 5 seconds.
Add artichoke hearts. Pulse 1 to 2 times, about
2 seconds each time, or until coarsely chopped.
Add mayonnaise, cream cheese, and Asiago cheese.
Process until blended, about 5 seconds.
Remove to greased 9-inch (23 cm) quiche pan or
pie plate. Bake at 375°F (191°C) for 15 to 20
minutes, or until hot. Serve with crackers, French
bread, tiny corn muffins, or crisp vegetables.
Yield: 24 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 90 cal, 2 g pro, 1 g carb,
8 g total fat, 2.5 g sat fat, 10 mg chol, 130 mg sod.
Roasted Salsa Verde
2 mild yellow chile
peppers, cut into
halves and seeded
1 serrano chile pepper,
cut into halves and
seeded
2 cloves garlic, peeled
1 pound (455 g) fresh
tomatillos, husks
removed
1
⁄2 red bell pepper,
seeded and cut into
1
1
⁄2-inches (3.75 cm)
pieces
1 small onion, cut into
quarters
1 tablespoon (15 ml)
olive or vegetable oil
1 tablespoon (15 ml)
fresh lime juice
1 teaspoon (5 ml)
sugar
1
⁄2 teaspoon (2 ml) salt
Place yellow and serrano peppers, garlic, tomatillos,
bell pepper, and onion in 15 x 10 x 2-inch (38 x 25
x 5 cm) baking pan. Drizzle with oil; toss to coat.
On top rack, bake at 450°F (232°C) for 20 to 25
minutes, or until tomatillos are blistered and garlic
is tender, stirring once or twice. Cool slightly.
Position multipurpose blade in work bowl. Add
vegetable mixture with any accumulated juices, lime
juice, sugar, and salt. Pulse 2 to 3 times, about
1 second each time, or until chopped. Serve chilled
or at room temperature with skewered grilled
chicken or shrimp, or tortilla chips.
Yield: 24 servings (2 tablespoons [30 ml] per serving).
Tip: May be made 1 to 2 days in advance, if desired.
Per Serving: About 15 cal, 0 g pro, 2 g carb,
1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.