Black+Decker FP6010-AR Manual De Instrucciones página 41

SPINACH ARTICHOKE DIP
1 can (14 oz .) artichoke hearts, drained
1 (10 oz .) pkg . chopped spinach, defrosted and well drained
1 garlic clove
1 cup grated Parmesan cheese
2/3 cup sour cream
1/3 cup mayonnaise
Place artichoke hearts, spinach and garlic in large work bowl with S
blade . Pulse chop until artichokes are coarsely chopped and mixture is
blended .
Scrape sides of bowl and add remaining ingredients . Mix until well
blended .
Spoon dip into a 9-inch pie plate or quiche dish . Bake in 375°F oven 20
to 30 minutes or until hot .
Makes 2 2/3 cups
TIPS:
Dip may be made ahead, covered and store in refrigerator up to 24 hours
before baking . Add extra baking time to make sure dip is heated through .
Serve with tortilla chips, bread cubes or assorted cut up raw vegetables .
BASIC FOOD PROCESSOR PIZZA CRUST
1 pkg . active dry yeast
1 tsp . sugar
2/3 cup warm water
1 2/3 cups all-purpose flour
1 tsp . salt
12 tsp . vegetable oil
Stir yeast and sugar into warm water; let stand until foamy about 10 min .
Insert S blade into work bowl; add flour and salt . With processor
running, pour yeast mixture through feed chute and process 45
seconds or until dough pulls away from sides of bowl . Add oil through
feed chute and run an additional minute .
NOTE: If dough sticks to sides of bowl, add more flour 1 Tbsp . at a time
and process 10 seconds after each addition .
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