Recipes continued
Avocado Dip
1 small clove garlic, chopped
1 small onion, roughly chopped
2 medium avocados, peeled, stone removed and roughly chopped
2 tomatoes, roughly chopped
1 lemon, juiced
2 - 3 drops Tabasco sauce Salt and pepper to taste
1.Place all ingredients into a small bowl.
2.Using the StickMaster, process until smooth using a gentle up and down action.
3.Place into a small serving dish and serve with corn chips or raw vegetables, such as celery and carrot.
Blue Cheese Dip
2 small cloves garlic, chopped
1 small onion, roughly chopped
1 x 250g cream cheese, cut into pieces
250g blue cheese, cut into pieces
1 cup sour cream
Salt and pepper to taste
1.Place all ingredients into a small bowl.
2.Using the StickMaster, process until smooth using a gentle up and down action.
3.Place into serving dish and serve with melba toast or raw vegetables.
Tip: Cream cheese and blue cheese should be at room temperature before processing.
Red Salmon Spread
1 x 210g can red salmon, drained and bones removed
125g butter, melted
1 teaspoon dry mustard
1 tablespoon mayonnaise
6 slices pickled cucumber Pepper to taste
1.Place all ingredients into a small bowl.
2.Using the StickMaster, process until smooth using a gentle up and down action.
3.Place into serving dish and serve with fresh crusty bread.
Peanut Butter
250g (1½ cups) blanched and roasted peanuts
1.Place peanuts into chopper bowl and process for about
Makes 1 cup.
Store in airtight container in the refrigrator for 2 weeks.
Biscuit Crumbs
100g (8-9) biscuits
1.Using the chopper attachment, process until fine crumbs.
2.Use biscuit crumbs for the bases or toppings of cheesecakes, slices and crumbles. Also fantastic to stir through or serve on top of ice cream for a real yummy treat.
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