Recipes (Cont.)

This recipe has been specially

TM created by Rachael Ray for this appliance.

TEX-MEX WHITE BEAN DIP

3 cans (14 ounces) white kidney or cannelloni beans, drained 3 cloves garlic, popped away from skin

6-9 tablespoons fresh cilantro, a couple of handfuls of leaves 4 1/2 teaspoons ground cumin, a palm full

2 tablespoons hot sauce, such as Tabasco®, eyeball it 3 splashes of water, about 3 tablespoons

Coarse salt and fresh black pepper, to your taste

Corn tortilla chips, yellow or blue, any variety and salsa of your choice

Place the beans, garlic, cilantro, cumin, and Tabasco® in processor. Process the beans until smooth on speed 2. If dip is too thick, add water a splash at a time and reprocess. Season the dip with salt and pepper to taste. Serve with chips and salsa.

Yield: 3 1/2 cups

MUFFALETTA SANDWICH RELISH

Spread this on your favorite sub or Italian sandwich - WOW!

20 large pitted green olives with pimientos, drained about 1 cup

1 (16 ounce) jar, Giardiniera, Italian pickled vegetable salad, drained (Giardiniera is a pickled veggie mixture of cauliflower, carrots, celery and hot peppers)

A handful of flat-leaf parsley leaves

A handful of fresh basil leaves

The zest of 1 lemon and juice of 1/2 lemon

Place all the ingredients in processor and Pulse to form a finely chopped relish. Transfer to a small container and keep on hand for spreading on your favorite sandwiches.

Yield: 2 cups

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