20
SPINACH ARTICHOKE DIP
1 can (14 oz.) artichoke hearts, drained
1 (10 oz.) pkg. chopped spinach, defrosted and well drained
1 garlic clove
1 cup grated Parmesan cheese
2/3 cup sour cream
1/3 cup mayonnaise
Place artichoke hearts, spinach and garlic in large work bowl with S
blade. Pulse chop until artichokes are coarsely chopped and mixture
is blended.
Scrape sides of bowl and add remaining ingredients. Mix until well
blended.
Spoon dip into a 9-inch pie plate or quiche dish. Bake in 375°F oven
20 to 30 minutes or until hot.
Makes 2 2/3 cups
TIPS:
Dip may be made ahead, covered and store in refrigerator up to 24 hours
before baking. Add extra baking time to make sure dip is heated through.
Serve with tortilla chips, bread cubes or assorted cut up raw vegetables.
BASIC FOOD PROCESSOR PIZZA CRUST
1 pkg. active dry yeast
1 tsp. sugar
2/3 cup warm water
1 2/3 cups all-purpose flour
1 tsp. salt
1/4 cup vegetable oil
Stir yeast and sugar into warm water; let stand until foamy about 10 min.
Insert S blade into work bowl; add flour and salt. With processor
running, pour yeast mixture through feed chute and process 45
seconds or until dough pulls away from sides of bowl. Add oil through
feed chute and run an additional minute.
NOTE: If dough sticks to sides of bowl, add more flour 1 Tbsp. at a
time and process 10 seconds after each addition.
To Next Page
Loading...
Need help?
General
