SPREADS

Seafood Spread

APPETIZERS, DIPS AND

1teaspoon margarine or butter

1 teaspoon olive oil

4ounces shelled and deveined, small raw shrimp

12 cup sliced fresh mushrooms

1 clove garlic, minced

23 cup (3 oz.) imitation crab meat (surimi) or crab meat

3tablespoons sliced green onions

1teaspoon Worcestershire sauce

3to 5 drops hot pepper sauce

4ounces light cream cheese

2tablespoons nonfat plain yogurt

14 teaspoon salt, if desired

Heat margarine and olive oil in small non-stick skillet over medium-high heat. Add shrimp, mushrooms, and garlic. Cook and stir about

2 minutes. Add crab and green onions. Cook and stir until shrimp are opaque and mushrooms are tender, about 2 minutes. Add Worcestershire sauce and hot pepper sauce. Remove from heat and set aside.

Place remaining ingredients in blender jar. Cover and blend at STIR until smooth, about 15 seconds; scrape sides of blender jar, if necessary. Add seafood mixture. Blend at STIR until mixed, about 10 to 15 seconds; scrape sides of blender jar, if necessary.

Chill. Serve as a spread for crackers.

Yield: 112 cups; 24 (1 tablespoon) servings.

Per serving: About 21 cal, 3 g pro, 0 g car, 1 g fat, 13 mg chol, 56 mg sod.

Southwestern Dip

4ounces light cream cheese

1can (15 oz.) black beans, rinsed and well drained, 14 cup liquid reserved

1or 2 fresh jalapeño peppers, stems and seeds removed

12 teaspoon cumin

14 teaspoon salt

2medium green onions, cut in 12-inch pieces

12 cup canned or cooked frozen kernel corn, drained

1chunk (1-inch) red bell pepper, if desired

1tablespoon fresh cilantro leaves, if desired

Place cream cheese, 14 cup reserved liquid from beans, jalapeño peppers, cumin, and salt in blender jar. Cover and blend at CHOP until smooth, about 10 to 20 seconds; scrape sides of blender jar, if necessary.

Add green onions, corn, red pepper, cilantro, and beans to blender jar. Cover and blend at CHOP until green onions and pepper are chopped, about 10 to 15 seconds.

Chill. Serve with vegetable dippers, pita bread, or tortilla chips.

Yield: 2 cups; 32 (1 tablespoon) servings.

Per serving: About 19 cal, 1 g pro, 3 g car, 0 g fat, 1 mg chol, 81 mg sod.

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KitchenAid 5 Speed Professional Blender manual Seafood Spread, Southwestern Dip, Spreads, APPETIZERS, Dips

5 Speed Professional Blender specifications

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