Spinach Pesto White Bean DIP, Chilled Gazpacho

each (zest of 1/2 lemon), bitter white pith removed, cut in 1/2 - inch pieces

1teaspoon kosher salt

2teaspoons cumin

1tablespoon herbs de Provence or Mediterranean herb blend

4tablespoons fresh lemon juice

4 – 6 tablespoons water

1can (19 ounces) chick peas, drained, rinsed and drained again

3 tablespoons tahini paste

1/4 teaspoon hot sauce such as Tabasco®

2 tablespoons extra virgin olive oil

Place the garlic cloves, lemon zest, and salt in the blender. Use Pulse button to chop,

10 pulses. Scrape the sides of the blender jar and add the cumin, salt and thyme. Blend for 10 seconds. Scrape the sides of the blender jar and add the lemon juice, water, roasted peppers, chickpeas, tahini and hot sauce in that order. Blend for 40 seconds; scrape the sides of the blender jar if necessary. Add the olive oil in a steady stream through the opening in the blender jar lid while blending for 20 seconds. Transfer the hummus to a bowl and let stand for 30 minutes before serving to allow flavors to develop. Hummus will keep covered in the refrigerator for up to a week.

Nutritional information per tablespoon:

Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g

sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg

fiber 1g

SPINACH PESTO &

WHITE BEAN DIP

Serve this dip with crudités or pita chips as dippers.

Makes about 2 cups

1tablespoon fresh lemon juice or white balsamic vinegar

1/2 cup pesto, (page 16), made with spinach

1can white beans (15 ounces), rinsed and drained

Place ingredients in blender jar in order listed. Cover blender jar. Set on Speed 10 and blend until smooth and creamy, about 30 to 40 seconds.

Nutritional information per serving (2 tablespoons): calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g sat. 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g

SUN-DRIED TOMATO, GARLIC &

HERB CHEESE SPREAD

Serve with crackers, crudités, a sandwich spread or use as topping for baked potatoes.

Makes about 1-3/4 cups

3sun-dried tomatoes (dry, not oil packed)

2cloves garlic, peeled 1/2 cup boiling water

3green onions, trimmed, cut into 1-inch pieces

1package lowfat cream cheese, cut in 1-inch pieces

1/2 cup fat-free cottage cheese

2 teaspoons herbs de Provence

Place sun-dried tomatoes and garlic cloves in a small bowl and cover with boiling

water; let stand 5 minutes. Drain, reserving soaking liquid, and place tomatoes and garlic in blender jar; cover blender jar. Set on Speed 12; Pulse to chop, 10 times. Add green onions; Pulse to chop, 10 times. Add remaining ingredients in order listed. Blend for 10 to 15 seconds. Scrape blender jar as needed. Add a teaspoon or two of the reserved soaking liquid if mixture seems thick, blend for an additional 15 to 20 seconds, until mixture is smooth and creamy. Let stand 30 minutes before serving to allow flavors to develop. Place in an airtight container and cover to refrig- erate. Allow to come to room temperature for 15 to 20 minutes before serving.

Nutritional information per serving (2 tablespoons): Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg fiber 0g

CHILLED GAZPACHO

A Cuisinart favorite, made with fresh, ripe summer tomatoes, Chilled Gazpacho is perfect on a hot summer night.

Makes 8 servings, about 6 ounces each

1 – 2 cloves garlic, peeled

3cups tomato or vegetable juice cocktail, divided

1large rib celery, peeled, cut into 1-inch pieces

1large cucumber, peeled, halved lengthwise, seeded, cut into 1-inch pieces

1/2 medium green bell pepper, cored, seeded, cut into 1-inch pieces

1/2 medium red bell pepper, cored, seeded, cut into 1-inch pieces

1large jalapeño pepper, cored, seeded, cut into 1/2-inch pieces