Camembert salmon dip – KITCHENAID KPFP850 User Manual
Page 41
39
F
OOD
P
ROCESSOR
R
ECIPES
4 green onions, cut into
1-inch pieces
1 package (8 oz.) light cream
cheese, room temperature
and cut into 1-inch pieces
4 ounces soft Camembert cheese,
rind removed, if desired, and
cut into 1-inch pieces
1
tablespoon white balsamic
vinegar, if desired
2 cans (7 oz. each) red salmon*
1 jar (7 oz.) roasted red
peppers, well drained and cut
into 1-inch pieces
1 jar (3 oz.) capers, drained
Chopped parsley leaves,
if desired
* If desired, reserve
1
⁄
3
cup
salmon chunks to flake and
fold into dip before spreading
into baking pan.
Position multipurpose blade in work bowl. Add onions. Process until coarsely chopped,
3 to 4 seconds. Add cream cheese, Camembert cheese, and vinegar, if desired. Process
until creamy, 5 to 10 seconds. Add salmon. Process until mixed, 8 to 10 seconds,
scraping bowl if necessary. Add peppers and capers. Pulse 5 times, about 1 second each
time, until coarsely chopped.
Remove to greased 9-inch pie plate or quiche pan. Bake at 350° F for 10 to 15 minutes, or
until heated thoroughly. Garnish with parsley, if desired. Serve with crostini, pita chips,
crackers, or vegetable dippers.
Yield:
20 servings (2 tablespoons per serving).
Per Serving:
About 80 cal, 7 g pro, 2 g carb, 5 g total fat, 2.5 g sat fat, 20 mg chol,
320 mg sod.
CAMEMBERT SALMON DIP