HeadingRecipes
Smoked Trout Dip
Makes: 2 cups
¼ cup sour cream
100g cream cheese
1 teaspoon prepared horseradish
50g smoked trout or smoked salmon, flaked
1. In the beaker, place all ingredients except
for the smoked trout.
2. Using the whisk attachment, whisk for 30
seconds. Stir in smoked trout.
3. Serve with croutes, crackers or a bread of
your choice.
Salsa and Cheese Dip
Makes: 2 cups
¼ cup fresh Italian parsley leaves
2 tablespoons fresh coriander leaves
1 tablespoon fresh oregano leaves
1 tablespoon pistachio nuts
1 shallot (white portion, only), roughly
chopped
250g sour cream
½ cup fetta cheese, crumbled
Few drops Tabasco sauce
1. In the chopping attachment process all
ingredients for 15 seconds. Serve with corn
chips or toasted flat bread.
Dijon Mayonnaise
Makes: 1 ½ cups
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
Pinch sea salt
1 cup vegetable oil
1. Place all ingredients into the beaker, using
the StickMaster®, process on Turbo for 10
seconds. Keep refrigerated.
Hummus
Makes: 2 cups
420g can chickpeas, rinsed and drained
¼ cup tahini
¼ cup lemon juice
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
Sea salt and Black pepper to taste
1. In the chopping attachment process all
ingredients on TURBO for 20 seconds.
Serve with freshly cut vegetables as a dip
2. Process on TURBO for 12 seconds until
smooth. Serve with freshly cut vegetables
as a dip.
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