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17.
SPREADS
ITALIAN ANTIPASTO
SPREAD
1 large garlic clove, peeled
1
⁄
3
cup packed Italian parsley
or basil leaves
1
⁄
2
cup pitted drained calamata
olives
1
⁄
4
cup drained sun dried
tomatoes packed in oil
1 tablespoon oil from sun
dried tomatoes or olive oil
1
⁄
4
teaspoon dried red pepper
flakes
1
⁄
4
cup grated Parmesan Cheese
Place garlic in chopper bowl.
Cover and process at “HIGH”
Speed (8) until finely chopped.
Add parsley; process until
coarsely chopped. Add olives,
sun dried tomatoes, oil and
pepper flakes; process until
coarsely chopped. Add cheese;
pulse at “LOW” Speed (1) just
until combined. Use
immediately or cover and
refrigerate up to 1 week before
serving as a spread for toasted
Italian bread or bagel chips, a
dip for crisp bread sticks or
combined with olive oil and
additional cheese as a sauce for
hot cooked pasta.
Makes about
3
⁄
4
cup.
CURRIED CREAM CHEESE
SPREAD
2 tablespoons cilantro leaves
1 green onion, cut into chunks
1 thin slice fresh ginger root
1 package (8 ounces) regular
or light cream cheese, at
room temperature, cut into
quarters
1
⁄
3
cup bottled mango chutney
1 teaspoon curry powder
1
⁄
4
teaspoon cayenne pepper
Place cilantro, green onion and
ginger in chopper bowl. Cover
and process at “HIGH” Speed
(8) until finely chopped. Add
remaining ingredients; cover
and process until well blended.
Use immediately or cover and
chill up to 1 week before
serving as a spread for pita
chips or crackers or slices of
pear or apples. To serve as a
dip, stir in 2 tablespoons milk.
Serve with crisp bread sticks or
vegetable dippers.
Makes about 1-
1
⁄
3
cups spread.
TMR_1135&1135CAN_IB_25-11-04 11/25/04 3:39 PM Page 17