Oster 3320 warranty Tapenade, Avocado-Edamame Dip

Tapenade

Serve this pungent and salty spread on crusty baguette slices or with vegetable crudités. Make extra to use on sandwiches.

1 cup Kalamata olives, pitted	1 tablespoon
3 garlic cloves, peeled	fresh lemon juice
30 grams (1 ounce)	1 teaspoon fresh thyme
anchovies	1 teaspoon fresh rosemary
2 tablespoons capers	1 teaspoon fresh oregano
1 teaspoon lemon rind,	2 tablespoons extra virgin
grated	olive oil

Place all the ingredients in the 3-Cup Chopper bowl and process until the mixture forms a coarse paste. Refrigerate for up to one week.

Avocado-Edamame Dip

Frozen shelled green soybeans, edamame, can be found in most supermarkets, usually in the natural food section.

1 medium ripe avocado, peeled

1 cup cooked,

shelled green soybeans 1/4 cup sliced scallions 1/4 cup mayonnaise

2 tablespoons lemon juice

Hot sauce, to taste

Salt and pepper to taste

Process the avocado and soybeans in the 3-Cup Chopper on HI for about 7 seconds or until finely chopped. Add remaining ingredients and process until smooth.

Makes about 2 cups.

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