Manual

17
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
Olive oil or nonstick cooking spray
12 ounces cream cheese, room temperature and cut into 1-inch
pieces (regular or reduced-fat style, such as Neufchâtel,
may be used)
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 spinach, thawed and drained well
1 can (15 ounces) quartered artichoke hearts, drained
2 tablespoons heavy cream
½ teaspoon crushed red pepper
1. Fit the oven with the Rack in Position 1. Lightly coat a 9-inch 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 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):
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 favorite takeout dish at home without deep-frying – these
appetizers are packed with fresh ingredients and great flavor.
Makes 1¼ cups dipping sauce and 28 spring rolls
Sweet Chile Dipping Sauce:
1 to 1½ red chiles, such as Fresno, cut into 1-inch slices
1 garlic clove, smashed
1 tablespoon unsweetened rice wine vinegar
1 cup water
1
/
3
cup granulated sugar
1 tablespoon plus 1 teaspoon cornstarch, dissolved in
1 tablespoon water
¼ teaspoon kosher salt
Spring Rolls:
6 green cabbage leaves (about 10 ounces), shredded or thinly
sliced
3 medium carrots (about 6 ounces), julienned
1 1-inch piece fresh ginger, peeled and julienned
3 green onions, thinly sliced
½ small green chile, like jalapeño or serrano, finely chopped
1
/
3
cup fresh basil leaves, thinly sliced
½ cup fresh cilantro leaves, chopped
2 tablespoons vegetable oil
1 tablespoon fish sauce
½ lime, juiced
½ teaspoon kosher salt
½ block extra-firm tofu, cut into 28 thick julienne strips
28 egg roll wrappers
1. Prepare the Sweet Chile Dipping Sauce: Put chile slices and garlic
into a small, heavy-bottomed pot. Heat on medium-high heat until
hot and fragrant. Remove from heat and add the vinegar. Return pot
to heat and cook until vinegar is mostly reduced.