KitchenAid KPFP850 用户手册
39
F
OOD
P
ROCESSOR
R
ECIPES
4 green onions, cut into
1-inch pieces
1 package (8 oz.) light cream
cheese, room temperature
and cut into 1-inch pieces
and cut into 1-inch pieces
4 ounces soft Camembert cheese,
rind removed, if desired, and
cut into 1-inch pieces
cut into 1-inch pieces
1
tablespoon white balsamic
vinegar, if desired
vinegar, if desired
2 cans (7 oz. each) red salmon*
1 jar (7 oz.) roasted red
peppers, well drained and cut
into 1-inch pieces
into 1-inch pieces
1 jar (3 oz.) capers, drained
Chopped parsley leaves,
if desired
if desired
* If desired, reserve
1
⁄
3
cup
salmon chunks to flake and
fold into dip before spreading
into baking pan.
fold into dip before spreading
into baking pan.
Position multipurpose blade in work bowl. Add onions. Process until coarsely chopped,
3 to 4 seconds. Add cream cheese, Camembert cheese, and vinegar, if desired. Process
until creamy, 5 to 10 seconds. Add salmon. Process until mixed, 8 to 10 seconds,
scraping bowl if necessary. Add peppers and capers. Pulse 5 times, about 1 second each
time, until coarsely chopped.
3 to 4 seconds. Add cream cheese, Camembert cheese, and vinegar, if desired. Process
until creamy, 5 to 10 seconds. Add salmon. Process until mixed, 8 to 10 seconds,
scraping bowl if necessary. Add peppers and capers. Pulse 5 times, about 1 second each
time, until coarsely chopped.
Remove to greased 9-inch pie plate or quiche pan. Bake at 350° F for 10 to 15 minutes, or
until heated thoroughly. Garnish with parsley, if desired. Serve with crostini, pita chips,
crackers, or vegetable dippers.
until heated thoroughly. Garnish with parsley, if desired. Serve with crostini, pita chips,
crackers, or vegetable dippers.
Yield:
20 servings (2 tablespoons per serving).
Per Serving:
About 80 cal, 7 g pro, 2 g carb, 5 g total fat, 2.5 g sat fat, 20 mg chol,
320 mg sod.
CAMEMBERT SALMON DIP