KITCHENAID 12 CUP KFP750 - Manual (Page 24)

Brandied Cheese Spread
8 ounces smoked
Cheddar cheese,
chilled
8 ounces Gruyere
cheese, room
temperature
1 small shallot
1 package (8 oz.)
cream cheese, cut
into 1-inch pieces
4 ounces blue cheese,
crumbled
1 ⁄
2
cup butter or
margarine, softened
3 tablespoons brandy
Position 4 mm shredding disc in work bowl. Add
Cheddar cheese. Process to shred. Add Gruyere
cheese. Process to shred. Remove and set aside.
Exchange shredding disc for multipurpose blade in
work bowl. With processor running, add shallot
through the feed tube. Process until finely chopped,
about 5 seconds. Add shredded cheese and
remaining ingredients. Process until smooth and
blended, 15 to 20 seconds.
Refrigerate several hours to blend flavors. Bring to
room temperature before serving with crostini or
crackers, if desired.
Yield: 36 servings (2 tablespoons per serving).
Tip: Spread may be made 2 days in advance and
refrigerated.
Per Serving: About 110 cal, 5 g pro, 1 g carb,
10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.
22
Hot Artichoke Dip
4 ounces Asiago or
Parmesan cheese,
room temperature
2 green onions, cut
into 1-inch pieces
1 ⁄
2
red or green
jalapeno pepper,
seeded and cut into
quarters
1 small clove garlic
1 can (14 oz.)
artichoke hearts,
well drained and cut
into halves
3 ⁄
4
cup mayonnaise
1 package (3 oz.)
cream cheese, cut
into 1-inch 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 quiche pan or pie plate.
Bake at 375°F for 15 to 20 minutes, or until hot.
Serve with crackers, French bread, tiny corn muffins,
or crisp vegetables.
Yield: 24 servings (2 tablespoons 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.