beautypg.com

Viking VSM500 User Manual

Page 33

background image

SPINACH AND ARTICHOKE DIP

1

/

4

cup onion (small dice)

1 tsp of garlic minced
1 oz butter
12 oz chopped spinach
8 oz Artichoke hearts (small dice)
1 pint heavy cream
1 tsp Worcestershire sauce
6 oz Parmesan cheese (grated)
TT salt
TT pepper
TT hot sauce
Makes about 32 oz

• Pre heat oven to 350ºF or 180ºC
• Heat butter in sauté pan and add onion and garlic, sauté until tender
• Add spinach and artichoke and sauté until hot
• Place sautéed ingredients into the mixer bowl and add heavy cream,

Worcestershire sauce, and 3 oz of the Parmesan cheese, mix
thoroughly with the “V” paddle

• Place ingredients from the mixer bowl into a baking dish and top with

the remaining cheese.

• Bake in the oven until cheese is melted and beginning to brown

(about 20 minutes)

COCKTAIL SAUCE
1 cups ketchup

1

/

2

T horseradish (freshly grated or prepared)

2 T lemon juice

1

/

4

tsp drops hot sauce

1

/

2

tsp salt

1 T Worcestershire sauce
Makes about 2 cups

• Add all ingredients into the blender and mix thoroughly
• Place mixture in a bowl and allow to refrigerate over night for best

results (this allows the many flavors to become one)

33

Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 33

This manual is related to the following products: