Recipes

Spinach Dip Yield: 4 Cups

 

5 ounce spinach leaves

2 teaspoon salt

8 ounce water chestnuts, drained

1 teaspoon dried tarragon leaves

1 cup sour cream

1/2 teaspoon dry mustard

1 cup plain yogurt

1/2 teaspoon pepper

2 bunches green onions,

2 cloves garlic

cut in 2 inch pieces

 

Using the chopping blade, chop half each of the spinach and water chestnuts on Speed 5. Remove from bowl and set aside. Repeat for the other half. Add remaining ingredients to bowl and process on Speed 5 until ingredients are chopped and mixed together. Stir all ingredients together. Cover and refrigerate for 2 hours to enhance flavor.

Crab Dip Yield: 4 Cups

 

8 ounce Crab Delights¤

2 teaspoons chili sauce

(imitation crab meat)

2 teaspoons Worcestershire

1 medium cucumber peeled

sauce

11 ounce cream cheese, softened

1/8 teaspoon sugar

1/3 cup mayonnaise

salt and pepper

Using the chopping blade, add all ingredients to bowl and process on Speed 6 until ingredients are chopped and mixed together. Cover and refrigerate for 2 hours to enhance flavor.

Chicken Salad Yield: 4 Servings

1-1/2 cups cooked chicken or

2 hard-boiled eggs

turkey; or 6-3/2 ounce cans

1 sweet pickle

chunk-style chicken, drained

1/3 cup salad dressing

1 stalk celery

salt and pepper

4 green onions

 

Using the chopping blade, chop the chicken through the pickle on Speed 6 to desired consistency. Stir in remaining ingredients.

11