Sunbeam SM6400 Recipes continued, Avocado Dip, Blue Cheese Dip, Red Salmon Spread, Peanut Butter

Recipes continued

Avocado Dip

1 small clove garlic, chopped

1 small onion, roughly chopped

2 medium avocados, peeled, stone removed and roughly chopped

2 tomatoes, roughly chopped

1 lemon, juiced

2 - 3 drops Tabasco sauce Salt and pepper to taste

1.  Place all ingredients into a small bowl.

2.  Using the StickMaster, process until smooth using a gentle up and down action.

3.  Place into a small serving dish and serve with corn chips or raw vegetables, such as celery and carrot.

Blue Cheese Dip

2 small cloves garlic, chopped

1 small onion, roughly chopped

1 x 250g cream cheese, cut into pieces

250g blue cheese, cut into pieces

1 cup sour cream

Salt and pepper to taste

1.  Place all ingredients into a small bowl.

2.  Using the StickMaster, process until smooth using a gentle up and down action.

3.  Place into serving dish and serve with melba toast or raw vegetables.

Tip: Cream cheese and blue cheese should be at room temperature before processing.

Red Salmon Spread

1 x 210g can red salmon, drained and bones removed

125g butter, melted

1 teaspoon dry mustard

1 tablespoon mayonnaise

6 slices pickled cucumber Pepper to taste

1.  Place all ingredients into a small bowl.

2.  Using the StickMaster, process until smooth using a gentle up and down action.

3.  Place into serving dish and serve with fresh crusty bread.

Peanut Butter

250g (1½ cups) blanched and roasted peanuts

1.Place peanuts into chopper bowl and process for about 2-3 minutes, stopping every 30 seconds to scrape down the sides of the bowl.

Makes 1 cup.

Store in airtight container in the refrigrator for 2 weeks.

Biscuit Crumbs

100g (8-9) biscuits

1.Using the chopper attachment, process until fine crumbs.

2.Use biscuit crumbs for the bases or toppings of cheesecakes, slices and crumbles. Also fantastic to stir through or serve on top of ice cream for a real yummy treat.

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