KitchenAid KHB300, KHB100, KHB200 manual White Bean Dip, Tomato Basil Crostini

White Bean Dip

1small clove garlic, peeled

1tablespoon red onion pieces

1can (15.5 oz.) Great Northern beans, rinsed and drained

1⁄2 teaspoon dried oregano

2 tablespoons olive oil

2tablespoons white wine vinegar

1⁄4 teaspoon salt

1⁄8 teaspoon cayenne, if desired

In chopper attachment bowl with blade, place garlic. Insert chopper adapter into motor body and lock adapter onto bowl. Chop at Speed 5 for 5 to 10 seconds. Add onion; pulse 2 to 3 times at Speed 5, about 5 seconds each time, or until well chopped, scraping bowl as needed. Add remaining ingredients. Pulse 2 to 3 times at Speed 7, about 15 seconds each time to blend, scraping bowl as needed. Serve with vegetables and crackers,

if desired.

Yield: 8 servings (2 tablespoons per serving).

Per Serving: About 80 cal, 3 g pro, 9 g carb,

3.5 g total fat, 0.5 g sat fat, 0 mg chol, 75 mg sod.

Tomato Basil Crostini

1small clove garlic, peeled

3Roma tomatoes, cored, seeded, and cut into chunks

1tablespoon loosely packed fresh basil leaves

2tablespoons shredded Parmesan cheese

1tablespoon extra virgin olive oil

1⁄8 teaspoon salt

1⁄8 teaspoon black pepper

32slices (1⁄4-inch each) baguette

In chopper attachment bowl with blade, place garlic. Insert chopper adapter into motor body and lock adapter onto bowl. Chop at Speed 5 for 5 to 10 seconds, or until finely chopped. Add tomatoes and basil. Pulse 4 to 5 times at Speed 3, about

4 seconds each time to coarsely chop. Add cheese, oil, salt, and pepper. Pulse 2 to 3 times at Speed 3, about 4 seconds each time to combine.

Before serving, lightly toast baguette slices by broiling 4 inches from heat for 1 to 11⁄2 minutes per side. Cool. Serve topped with about 11⁄2 teaspoons tomato mixture per toast.

Yield: 16 servings (2 crostini per serving).

Per Serving: About 100 cal, 2 g pro, 16 g carb,

3 g total fat, 0.5 g sat fat, 0 mg chol, 150 mg sod.

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