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Idiomas disponibles
Idiomas disponibles
8 oz Provolone or Asiago cheese
2 (16 oz) cans of refried beans
8 tablespoons butter
1 small onion, minced
1 clove garlic minced
1 (3 1/2 oz ) can of roasted green chilies or Jalapeňos, chopped
Insert coarse shredding attachment in food processor. Shred the cheese. Combine the refried beans,
butter, shredded cheese, onion, garlic, and chilies in a 2-quart non-stick saucepan. Warm over
medium heat until the cheese and butter melt. Spoon into a small chafing dish and serve with tortilla
chips.
4 oz sharp white Cheddar cheese
2 oz blue cheese, crumbled
12 oz cottage cheese
1 teaspoon garlic powder
1/4 cup finely chopped walnuts
Insert coarse shredding attachment. Shred the Cheddar cheese. Place in another bowl. Insert the
chopping blade. Add all of the remaining ingredients except the walnuts. Process until smooth, stop-
ping to scrape the sides of the bowl as needed. Spoon into a ceramic crock pot or serving bowl.
Sprinkle with chopped walnuts.
Thousand Island Salad Dressing
1 large egg, hard boiled and quartered
2 tablespoons Worcestershire sauce
1 1/2 teaspoons sugar
2 tablespoons white or cider vinegar
1 pinch ground cloves
2 cups mayonnaise
1/3 cup sweet pickle relish
1/4 cup chopped black olive
1/4 cup diced red bell pepper
Insert the chopping blade. Combine all the ingredients in the food processor bowl. Cover and process
a few seconds. Dressing should have some texture to it.
All manuals and user guides at all-guides.com
Bean Dip
Makes approximately 6 cups
Cheese Spread
Makes approximately 2 cups
Makes about 2 cups
15
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