Kitchenaid 12 CUP KFP750 User Manual download pdf (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

⁄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.

Hot Artichoke Dip

4 ounces Asiago or

Parmesan cheese,

room temperature

2 green onions, cut

into 1-inch pieces

⁄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

⁄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.

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Kitchenaid 12 CUP KFP750 User Manual Page 24

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