KitchenAid 400 Manuel D’Utilisation
16
1 package (8 oz.
[225 g]) light cream
cheese
cheese
1
⁄
2
cup (120 ml)
shredded hot pepper
Monterey Jack
cheese
shredded hot pepper
Monterey Jack
cheese
1
⁄
4
cup (60 ml) bean or
black bean dip
black bean dip
1
⁄
2
cup (120 ml) thick
and chunky salsa
and chunky salsa
1
⁄
2
cup (120 ml)
chopped green
onions
chopped green
onions
1
⁄
4
cup (60 ml) sliced
pitted ripe olives
pitted ripe olives
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Add Monterey
Jack cheese. Turn to Speed 2 and mix about
30 seconds.
flat beater to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Add Monterey
Jack cheese. Turn to Speed 2 and mix about
30 seconds.
Spread cheese mixture on 10-inch (25-cm) serving
plate to within 1 or 2 inches (2.5 or 5 cm) of
edge. Spread bean dip over cheese. Spread salsa
over bean dip. Top with onions and olives.
Refrigerate until ready to serve. Serve with tortilla
chips, if desired.
plate to within 1 or 2 inches (2.5 or 5 cm) of
edge. Spread bean dip over cheese. Spread salsa
over bean dip. Top with onions and olives.
Refrigerate until ready to serve. Serve with tortilla
chips, if desired.
Yield: 12 servings (
1
⁄
4
cup [60 ml] per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, 12 mg chol, 265 mg sod.
5 g fat, 12 mg chol, 265 mg sod.
Layered Mexican Dip
2 packages (8 oz.
[225 g] each) light
cream cheese,
softened
cream cheese,
softened
1 package (1.25 oz.
[37 g]) taco
seasoning mix
seasoning mix
3 eggs
2 cups (475 ml)
2 cups (475 ml)
shredded Marble-
Jack cheese
Jack cheese
1 can (4 oz. [115 g])
green chilies
1 cup (235 ml) light
sour cream
1 cup (235 ml) salsa
Place cream cheese and taco seasoning mix in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 6 and beat about 1
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 6 and beat about 1
1
⁄
2
minutes, or until fluffy.
Stop and scrape bowl. Turn to Speed 4 and add
eggs, one at a time, beating about 15 seconds after
each addition. Stop and scrape bowl. Add cheese
and green chilies. Turn to STIR Speed and mix
15 seconds.
eggs, one at a time, beating about 15 seconds after
each addition. Stop and scrape bowl. Add cheese
and green chilies. Turn to STIR Speed and mix
15 seconds.
Pour mixture into greased 9-inch (23-cm) springform
pan. Bake at 350ºF (177°C) for 40 minutes, or until
knife inserted near centre comes out clean. Remove
from oven and spread with sour cream. Return to
oven and bake 5 minutes longer. Cool 15 minutes.
Refrigerate 3 to 8 hours. Before serving, remove
outer ring and spread top of cheesecake with salsa.
Serve with taco chips, if desired.
pan. Bake at 350ºF (177°C) for 40 minutes, or until
knife inserted near centre comes out clean. Remove
from oven and spread with sour cream. Return to
oven and bake 5 minutes longer. Cool 15 minutes.
Refrigerate 3 to 8 hours. Before serving, remove
outer ring and spread top of cheesecake with salsa.
Serve with taco chips, if desired.
Yield: 20 servings (1 wedge per serving).
Per serving: About 136 cal, 7 g pro, 5 g carb,
9 g fat, 59 mg chol, 421 mg sod.
9 g fat, 59 mg chol, 421 mg sod.
Fiesta Cheesecake Appetizer