Viking VSM500 - Manual (Page 33)

SPINACH AND ARTICHOKE DIP
1 / 4 cup onion (small dice)
1 tsp of garlic minced
1 oz butter
12 oz chopped spinach
8 oz Artichoke hearts (small dice)
1 pint heavy cream
1 tsp Worcestershire sauce
6 oz Parmesan cheese (grated)
TT salt
TT pepper
TT hot sauce
Makes about 32 oz
• Pre heat oven to 350ºF or 180ºC
• Heat butter in sauté pan and add onion and garlic, sauté until tender
• Add spinach and artichoke and sauté until hot
• Place sautéed ingredients into the mixer bowl and add heavy cream,
Worcestershire sauce, and 3 oz of the Parmesan cheese, mix
thoroughly with the “V” paddle
• Place ingredients from the mixer bowl into a baking dish and top with
the remaining cheese.
• Bake in the oven until cheese is melted and beginning to brown
(about 20 minutes)
COCKTAIL SAUCE
1 cups ketchup
1 /
2
T horseradish (freshly grated or prepared)
2 T lemon juice
1 / 4 tsp drops hot sauce
1 /
2
tsp salt
1 T Worcestershire sauce
Makes about 2 cups
• Add all ingredients into the blender and mix thoroughly
• Place mixture in a bowl and allow to refrigerate over night for best
results (this allows the many flavors to become one)
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