Recipes (Cont.)

SALSA

2cups chopped tomatoes, quartered and seeded

1small jalapeno pepper, quartered

2tablespoons cilantro leaves

1teaspoon cider vinegar

1teaspoon black pepper

1medium onion, chopped

Put tomatoes in Chopper Container. Pulse until coarsely chopped. Pour into a medium sized bowl. Add remaining ingredients to Blender Container and Pulse until coarsely chopped. Stir into chopped toma- toes. Cover and refrigerate for 2 hours to enhance flavor. Makes 3 cups.

SPINACH DIP

14-ounce can sliced water chestnuts, drained

1/2 cup sour cream

1/2 cup plain yogurt

3green onions, chopped

1teaspoon salt

1/2 teaspoon tarragon leaves

1/4 teaspoon dry mustard

1/4 teaspoon pepper

1clove garlic

11/2 ounces spinach leaves, chopped

Put water chestnuts, sour cream, yogurt and green onions in Chopping Container. Pulse until blended. Pour into a medium sized bowl. Add remaining ingredients to Chopping Container. Chop on Speed 2 until coarsely chopped. Stir into chestnut mixture.Cover and refrigerate for 2 hours to enhance flavor. Makes 4 cups.

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