11
Spinach Artichoke Dip
A bit of a twist on the standard spinach
artichoke dip, for the more grown-up
palate. The combination of Gruyère and
Parmesan gives the dip a pleasant
nuttiness. No special pan required – we
found that using a pie plate was the best
and quickest way to warm this dish.
Makes 2 cups
Olive oil or nonstick cooking spray
12
ounces cream cheese, room tem-
perature and cut into 1-inch pieces
2
ounces Gruyère cheese, finely grated
1
ounce Parmesan cheese,
finely grated
1
garlic clove, finely chopped
½
small shallot, finely chopped
8
ounces frozen, chopped spinach,
thawed and drained well
1
can (15 ounces) quartered artichoke
hearts, drained
2
tablespoons heavy cream
½
teaspoon crushed red pepper
1. Preheat oven to 350°F with the rack in the
middle position. Lightly coat a 9-inch pie or
cake pan with olive oil or nonstick cooking
spray; reserve.
2. Put the cream cheese in a large mixing
bowl. Mix on Speed 3 until softened, about
30 seconds. Add remaining ingredients and
mix on Speed 1 to fully combine, about 20
seconds.
3. Transfer mixture to the prepared pie/cake
pan and place in the oven. Bake 20
minutes, and then broil for an additional 6
to 8 minutes, or until top is nicely browned.
4. Serve immediately with pita chips, crusty
bread, and crisp vegetables.
Nutritional information per serving
(2 tablespoons):
Calories 115 (76% from fat) • carb. 3g • pro. 4g
fat 10g • sat. fat 6g • chol. 30mg • sod. 218mg
calc. 71mg • fiber 1g
Creamy Mashed Potatoes
This recipe is a bit of a blank canvas.
We keep it simple, but it can easily be
changed by adding mix-ins or toppings,
such as chopped chives or scallions,
crispy bacon bits, or grated Cheddar.
Makes about 6 cups
2½
pounds Yukon Gold potatoes, peeled
and cut into 1-inch pieces
½
cup whole milk, room temperature
3
tablespoons unsalted butter, cut into
1-inch pieces, room temperature
¾
teaspoon kosher salt
½
teaspoon freshly ground black pepper
½
cup mascarpone cheese or crème
fraiche, room temperature
1. Put the potatoes in a medium to large
stockpot; add cold water to cover potatoes
by 2 inches. Set over medium-high heat to
bring to a boil, and then reduce to simmer
until the potatoes are very soft.
2. Drain the potatoes and return to the pot.
Mix on Speeds 1 to 2 to mash as desired,
about 30 seconds. Add the remaining
ingredients and mix on Speed 2 until fully
incorporated.
3. Taste and adjust seasoning according to
preference.
Nutritional information per serving (½ cup):
Calories 117 (38% from fat) • carb. 16g • pro. 2g
fat 5g • sat. fat 3g • chol. 16mg • sod. 159mg
calc. 35mg • fiber 2g
Mashed Maple Sweet Potatoes
The perfect mix of fall flavors makes this
dish a must-have for the holiday table.
Makes about 6 cups
3
pounds sweet potatoes or yams
2
teaspoons kosher salt, divided
4
tablespoons unsalted butter
¼
cup orange juice
¼
cup pure maple syrup
½
teaspoon cinnamon
¹⁄
8
teaspoon freshly ground nutmeg
1. Peel potatoes and cut into 1-inch pieces.
Put potatoes in a medium to large stockpot
and cover with cold water by 2 inches.
2. Add 1 teaspoon of the salt to the pot and
place it over medium-high heat. Bring water
to a boil and allow potatoes to simmer
until very tender. Drain water well and put
potatoes back in stockpot.
3. Using Speed 2, mash the potatoes directly
in the pot to desired consistency.
4. Add the remaining ingredients and mix on
Speed 2 until completely incorporated.
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6/15/20 4:38 PM
6/15/20 4:38 PM
