30
Spinach, Gruyere & Artichoke Dip
225g frozen spinach, thawed
1 x 400g cans artichoke hearts, drained and quartered
1 clove garlic, peeled and chopped
25g shallots, peeled and chopped
225g reduced-fat cream cheese, cut into 2.5cm pieces
2 tbsp evaporated fat-free milk
50g Gruyere cheese, shredded
25g Parmesan, grated
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Brush a suitably sized souffl é dish lightly with olive oil or coat with cooking spray. Place the spinach in a clean,
dark kitchen towel and squeeze until all liquid is removed and reserve.
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Place the artichoke quarters in a kitchen towel and gently squeeze to remove excess liquid and
reserve.
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Place the cream cheese and evaporated milk in a large bowl and beat until creamy and smooth. Crumble the
dried spinach over the cream cheese. Add the Gruyere and two thirds of the Parmesan and stir gently. Add the
reserved artichoke hearts and stir gently to blend.
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Transfer the mixture to the prepared dish; sprinkle with the remaining Parmesan. Place the cooking rack in the
ceramic dish and place the fi lled souffl é dish on the rack. Cover and cook on ‘High’ for 2-3 hours, until puffed
and bubbly. Serve hot with crackers or sliced French bread.
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