Breville BSB530XL User Manual download pdf (Page 32)

32

RECIPES

SPINACH & ARTICHOKE DIP

Makes approximately 2 cups

INGREDIENTS

3oz (80g) Parmesan cheese, shredded and

separated

2oz (60g) mozzarella cheese, shredded

1 medium onion, chopped

4 garlic cloves, minced

1 teaspoon olive oil

1lb. (453g) spinach

16oz (453g) cream cheese

8 oz (226g) sour cream

6oz jar of artichoke hearts

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco

Salt

Pepper

Crackers to serve or bread bowl

METHOD

1. Preheat oven to 400˚F (200˚C).

2. Assemble the food processing bowl

using the reversible shredding disc on

the FINE shredding side.

3. Feed the Parmesan cheese through the

feed chute until processed. Remove from

the bowl and separate into 2 x ½ cup

servings and set aside.

4. Turn the shredding disc over to the

coarse shredding side and feed

the mozzarella through the feed chute

until processed. Remove from the bowl

and set aside.

5. Remove the shredding disc and

assemble the processor with the S

Blade™.

6. Cut onion in ¼ and place in the

processing bowl and pulse on speed

13–15, 10 to 15 times or until medium

chop is achieved.

7. Heat a medium sauce pan on medium

high heat. Add olive oil and onions.

Sweat for 2 min or until onions turn

translucent.

8. Add garlic and sweat until fragrant.

Add spinach one handful at a time until

it cooks down about 30 sec between

handfuls.

9. Drain excess water. Add Cream cheese

and sour cream and heat until cream

cheese is melted and ingredients are

combined.

10. Remove from heat and allow to cool.

11. Stir ½ cup of Parmesan cheese, artichoke

hearts, Worcestershire, and Tabasco

into the mixture. Add Salt and Pepper

to taste.

12. With the processing bowl assembled

using the S Blade™, add the cooled

spinach combination and process

ingredients until desired consistency,

scraping down side if necessary. Do

not over process, it should be slightly

chunky.

13. Remove from processing bowl and put

into oven safe casserole dish. Top with

the remaining Parmesan and mozzarella

cheese.

14. Bake for 20–25 minutes or until cheese

is melted and bubbling on top.

Serve with crackers or bread. Alternatively

the spinach dip can be baked in a sourdough

bread bowl.

1 2 ... 27 28 29 30 31 32 33 34 35 36 37 ... 99 100

Comments to this Manuals

No comments