Recipes
17
Spinach Artichoke Dip
8 ounce box frozen chopped spinach or 2 cups fresh chopped spinach
1 (15 ounce) jar artichoke hearts
3 cups mayonnaise
1-2 Tbsp. garlic, minced
1 cup Parmesan cheese, shredded
Salt and pepper, to taste
Preheat oven to 350˚F on Convection Bake.
Drain and rinse chopped spinach. Drain and roughly chop artichoke hearts. In a large mixing bowl, combine spinach, artichokes,
mayonnaise, garlic and Parmesan cheese. Season with salt and pepper. Add mixture to a baking dish. Bake for 15-20 minutes, or
until sides bubble and top browns lightly.
Serve with toast points, warm tortilla chips, or fresh chopped vegetables.
Makes 4 cups.
Baked Brie with Caramelized Onions
1 sheet puff pastry dough, thawed
1 wheel of Brie cheese, about 4" in diameter
1 egg, lightly beaten
1 medium onion, small diced
1 Tbsp. butter
Salt and pepper, to taste
Preheat oven to 350˚F on Convection Bake.
Cut off top rind of Brie. Place Brie in the center of puff pastry dough. Fold the corners of the dough over the cheese, making sure it
is completely covered. Brush puff pastry with egg. Bake until puff pastry has risen and is a light golden brown.
While the puff pastry is baking, prepare the caramelized onions. In a medium-sized sauté pan, melt butter. Add onions, stirring occa-
sionally, until they reach a translucent golden brown, about 10 minutes. Season with salt and pepper.
Let the Brie pastry sit for a few minutes, then slice the top off the puff pastry. Stir the caramelized onions into the soft cheese in the
center. Serve with crackers or toast points.
Makes 1 (6") round.
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