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Idiomas disponibles
RECIPES
SPIN CH DIP
1 pkg. (16 oz.) frozen chopped spinach, defrosted and well drained
½ cup canned water chestnuts
4 green onions, cut into 1½-inch pieces
¼ cup parsley leaves
2 large cloves garlic
1 pkg. (16 oz.) large curd cottage cheese
1 pkg. (1.4 oz.) vegetable soup and dip mix
1 cup sour cream
Combine all ingredients, except soup mix and sour cream in processor workbowl
fitted with chopping blade. Process using PULSe (P) several seconds to blend.
dd soup mix and sour cream; process mixture to desired consistency. Spoon
into bowl; cover and chill at least 1 hour to blend flavors.
Serve with chips or toasted pita bread.
Makes about 3½ cups.
RTICHOKE SPIN CH DIP
2 pkgs. (8 oz., ea.) cream cheese
1 pkg. (16 oz.) frozen chopped spinach, defrosted and well drained
1 can (14 oz.) drained artichoke hearts
1 pkg. (.9 oz.) spring vegetable soup and dip mix
¼ cup drained diced pimentos
1 large clove garlic
In processor workbowl fitted with chopping blade, combine all ingredients.
Process on LOW (1) until smooth and well blended. Spoon into bowl; cover
and chill at least 1 hour to blend flavors.
Serve with chips or toasted pita bread.
Makes about 3½ cups.
CRE MY COLESL W
¼ medium head cabbage, cut into wedges
1 wedge purple cabbage
4 medium carrots, peeled and trimmed
4 green onions, cut into quarters
2 stalks celery, cut into quarters
¹/ ³ cup pimento stuffed olives, halved
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¾ cup mayonnaise
½ cup sour cream
3 tbsp. red wine vinegar
½ tsp. celery salt
¹/
tsp. ground pepper
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Using slicing blade on processor, thinly slice cabbages. Cut carrots, green onions
and celery to fit feed tube. Using food pusher to guide vegetables through feed
chute, slice vegetables.
Place vegetables in large bowl; add olives. In small bowl, blend remaining
ingredients. Pour over cabbage mixture; toss to blend.
Cover and refrigerate at least 1 hour to allow flavors to blend.
Makes about 6 cups coleslaw.
HUMMUS BI T HINI
1 can (14½ oz.) chick peas, rinsed and drained
2 large cloves garlic
3 tbsp. tahini
2 tbsp. parsley
2 tbsp. olive oil
¹/ ³ cup fresh lemon juice
Salt to taste
Olive Oil
Chopped parsley
In processor workbowl fitted with chopping blade, combine chick peas and garlic.
Process on HIgH (2) until pureed. dd tahini, 2 tbsp. parsley, 2 tbsp. olive oil and
lemon juice. Process until smooth. Season with salt to taste.
Spoon into serving bowl. To serve, top with additional olive oil and chopped
parsley.
Serve with toasted pita wedges.
Makes about 2 cups.
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