KitchenAid 9 Cup - Cheese Sandwich Spread

1
/
2
red bell pepper, cut
in half, seeds
removed
8 ounces sharp
process American
cheese, cut in
1-inch cubes
4 ounces cream
cheese, cut in
1-inch cubes
1
/
3
cup reduced-calorie
mayonnaise
1 teaspoon dry
mustard
1 teaspoon
Worcestershire
sauce
1
/
4
teaspoon cayenne
pepper
To roast red bell pepper, place halves, skin side up,
4 inches from broiler for 5 to 7 minutes, until skin is
blackened and blistered. Place in plastic bag. Close
tightly. Let rest for 10 minutes. Peel. Cut in 1-inch
pieces. Set aside.
Position multipurpose blade in work bowl. Add all
ingredients except bell pepper. Process until smooth
and creamy, about 30 seconds, scraping sides of
bowl after 15 seconds, if necessary. Add bell
pepper. Process to chop in small pieces, about 10 to
15 seconds.
Yield: 2
1
/
4
cups (9
1
/
4
-cup servings).
Per serving: About 167 cal, 7 g pro, 2 g car,
15 g fat, 40 mg chol, 455 mg sod.

  
CHEESE SANDWICH SPREAD
2 cups cooked
chicken, cut in
1
/
2
-inch pieces
1
/
2
cup jicama, cut in
1
/
2
-inch cubes
1
/
4
cup walnuts
1
/
3
cup reduced-calorie
mayonnaise
1
/
3
cup mango chutney
1
/
4
teaspoon salt
1
/
8
teaspoon black
pepper
Position multipurpose blade in work bowl. Add
chicken. Pulse 5 times, about 1 second each time,
until coarsely chopped. Add jicama. Pulse 3 to
4 times, about 1 second each time, until coarsely
chopped. Add walnuts. Pulse 3 to 4 times, about
1 second each time, until coarsely chopped. Add
mayonnaise, chutney, salt, and pepper. Pulse
4 times, about 1 second each time, until finely
chopped and thoroughly mixed.
Yield: 2 cups (4
1
/
2
-cup servings).
Per serving: About 270 cal, 22 g pro, 12 g car,
15 g fat, 64 mg chol, 309 mg sod.
CHUTNEY CHICKEN SPREAD
33
  