18
Nutritional information per serving:
Calories 101(67% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g
• chol. 20mg • sod. 89mg • calc. 0mg • fiber 0g
* Extra dough can be stored in the refrigerator for up to 1 week and in the
freezer for up to 2 months.
Spinach, Gorgonzola & Artichoke Dip
Hot out of the oven, serve this timeless dip with
crusty bread or alongside a basket of pita chips.
Makes about 6 cups (1.5 L)
Nonstick cooking spray
2
ounces (60 g) Parmesan, cut into ½-inch (1.25 cm) cubes
1
garlic clove
1
small shallot, halved
1
pound (2 standard, 8-ounce (227 g) packages) plain cream
cheese, room temperature and cut into 1-inch (2.5 cm)
pieces
¼
cup ( 60 ml) heavy cream
1
pound (500 g) frozen spinach, thawed, drained and dried
thoroughly
1
cup (250 ml) crumbled Gorgonzola [about 4 ounces (115 g)],
divided
2
cans (15 ounces (425 g) each) artichoke hearts, drained and
dried thoroughly
½
teaspoon ( 2 ml) crushed red pepper
1. Lightly coat a 2-quart (2.2 L) ceramic baking dish with nonstick cooking
spray. Reserve.
2. Fit a Cuisinart
®
Food Processor with the metal chopping blade. With
the machine running, first drop the cheese through the feed tube and
process until finely chopped. Add the garlic and shallot to finely chop.
Add the cream cheese and heavy cream; process until creamy and
smooth. Crumble the spinach over the cream cheese mixture. Add half
of the Gorgonzola and pulse about 10 times, or until well blended.
Scrape the work bowl. Add the reserved artichoke hearts and crushed
red pepper; pulse another 10 times. Transfer the mixture to the
prepared dish and then top with the remaining Gorgonzola.
3. Adjust the rack to position 2. Set the oven to Bake at 375°F (190°C) for
25 minutes. Once preheated, put the filled dish into the oven and bake
for the allotted time, or until just browned on top.
4. Serve immediately.
Nutritional information per serving (¼ cup):
Calories 90 (79% from fat) • carb. 3g • pro. 4g
• fat 7g • sat. fat 5g • chol. 22mg • sod. 243mg
• calc. 57mg • fiber 1g
Ultimate Layered Nachos
The key to these nachos is to layer the cheese between the chips.
This way everyone gets a bit of cheese with every bite!
Makes 8 to 10 servings
6
cups (1.5 L) (tortilla chips (this is an estimate – you need
enough to cover the bottom of the baking tray, but can have
more or less depending on how many mouths you need to
feed), divided
1½ to 2 cups (375 ml - 500 ml) shredded Cheddar and/or Monterey
Jack, divided
¾
cup (175 ml) refried beans (about half of a 15.5-ounce can)
1
small to medium tomato, seeded and chopped
1
jalapeño, halved, seeded and thinly sliced
4
scallions, thinly sliced
1
can (4.5 ounces (126 g) chopped green chiles
