KitchenAid 4KFPW760 用户手册
26
Brandied Cheese Spread
8 ounces (225 g)
smoked Cheddar
cheese, chilled
cheese, chilled
8 ounces (225 g)
Gruyere cheese,
room temperature
room temperature
1 small shallot
1 package (8 oz.
1 package (8 oz.
[225 g]) cream
cheese, cut into
1-inch (2.5 cm)
pieces
cheese, cut into
1-inch (2.5 cm)
pieces
4 ounces (115 g) blue
cheese, crumbled
1
⁄
2
cups (120 ml) butter
or margarine,
softened
or margarine,
softened
3 tablespoons (45 ml)
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.
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 small feed tube. Process until finely
chopped, about 5 seconds. Add shredded cheese
and remaining ingredients. Process until smooth
and blended, 15 to 20 seconds.
work bowl. With processor running, add shallot
through the small 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 flavours. Bring to
room temperature before serving with crostini or
crackers, if desired.
room temperature before serving with crostini or
crackers, if desired.
Yield: 36 servings (2 tablespoons [30 ml] per serving).
Tip: Spread may be made 2 days in advance and
refrigerated.
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.
10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.
Hot Artichoke Dip
4 ounces (115 g)
Asiago or Parmesan
cheese, room
temperature
cheese, room
temperature
2 green onions, cut
into 1-inch (2.5 cm)
pieces
pieces
1
⁄
2
red or green
jalapeno pepper,
seeded and cut into
quarters
jalapeno pepper,
seeded and cut into
quarters
1 small clove garlic
1 can (14 oz. [395 g])
1 can (14 oz. [395 g])
artichoke hearts,
well drained and cut
into halves
well drained and cut
into halves
3
⁄
4
cup (175 ml)
mayonnaise
mayonnaise
1 package (3 oz.
[85 g]) cream
cheese, cut into
1-inch (2.5 cm)
pieces
cheese, cut into
1-inch (2.5 cm)
pieces
Position 4 mm shredding disc in work bowl. Add
Asiago cheese. Process to shred. Remove and set
aside.
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 small 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.
work bowl. With processor running, add onions,
jalapeno pepper, and garlic through the small 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 (23 cm) quiche pan or
pie plate. Bake at 375°F (191°C) for 15 to 20
minutes, or until hot. Serve with crackers, French
bread, tiny corn muffins, or crisp vegetables.
pie plate. Bake at 375°F (191°C) for 15 to 20
minutes, or until hot. Serve with crackers, French
bread, tiny corn muffins, or crisp vegetables.
Yield: 24 servings (2 tablespoons [30 ml] 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.
8 g total fat, 2.5 g sat fat, 10 mg chol, 130 mg sod.