17
5. Serve shrimp with some crusty bread and the warm sauce for
dipping.
Nutritional information per serving (based on 5 servings):
Calories 283 (57% from fat) • carb. 14g • pro. 14g • fat 20g • sat. fat 3g
chol. 114mg • sod. 897mg • calc. 100mg • fiber 2g
Spinach, Gruyère and 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 about 2 cups (500 ml)
Olive oil or nonstick cooking spray
12
ounces (340 g) cream cheese, room temperature and cut into
1-inch (2.5 cm) pieces (regular or reduced-fat style, such as
Neufchâtel, may be used)
2
ounces (57 g) Gruyère cheese, finely grated
1
ounce (28 g) Parmesan cheese, finely grated
1
garlic clove, finely chopped
½
small shallot, finely chopped
8
ounces (227 g) frozen spinach, thawed and drained well
1
can (15 ounces [425 g]) quartered artichoke hearts, drained
2
tablespoons (30 ml) heavy cream
½
teaspoon (2.5 ml) crushed red pepper
1. Fit the oven with the rack in Position 1. Lightly coat a 9-inch (23 cm)
pie or cake pan with olive oil or nonstick cooking spray; reserve.
2. Put the cream cheese into a mixing bowl. Using a hand mixer, mix
until softened. Add remaining ingredients and mix on Low to fully
combine.
3. Transfer mixture to the prepared pie/cake pan and transfer to the
oven. Set to Bake at 350°F (180°C) for 20 minutes, and then switch
to Broil for an additional 5 minutes, or until top is nicely browned.
4. Serve immediately with pita chips, crusty bread and crisp vegetables.
Nutritional information per serving (2 tablespoons [30 ml]):
Calories 99 (61% from fat) • carb. 5g • sugars 1g • pro. 5g • fat 7g • sat. fat 4g
chol. 23mg • sod. 169mg • calc. 93mg • fiber 3g
Spring Rolls with Sweet Chile
Dipping Sauce
Make a favourite takeout dish at home without deep-frying – these
appetizers are packed with fresh ingredients and great flavour.
Makes 11/4 cups (300 ml) dipping sauce and 28 spring rolls
Sweet Chile Dipping Sauce:
1 to 1½ red chiles, such as Fresno, cut into 1-inch (2.5 cm) slices
1
garlic clove, smashed
1
tablespoon (15 ml) unsweetened rice wine vinegar
1
cup (250 ml) water
1
/
3
cup (75 ml) granulated sugar
1
tablespoon (15 ml) plus 1 teaspoon (5 ml) cornstarch,
dissolved in
1
tablespoon (15 ml) water
¼
teaspoon (1 ml) kosher salt
Spring Rolls:
6
green cabbage leaves (about 10 ounces [283 g]),
shredded or thinly sliced
3
medium carrots (about 6 ounces [170 g]), julienned
1
1-inch (2.5 cm) piece fresh ginger, peeled and julienned
3
green onions, thinly sliced
½
small green chile, like jalapeño or serrano, finely chopped
1
/
3
cup (75 ml) fresh basil leaves, thinly sliced
½
cup (125 ml) fresh cilantro leaves, chopped
2
tablespoons (30 ml) vegetable oil
1
tablespoon (15 ml) fish sauce
½
lime, juiced
½
teaspoon (2.5 ml) kosher salt
