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Starters and dips
R3
Greek yoghurt dip
1
⁄
2
Lebanese cucumber
1 tablespoon salt
2 cloves garlic
200g carton natural yoghurt
1 tablespoon olive oil
Black pepper to taste
Black olives, for serving
1. Wash and dry the cucumber and cut into cubes.
2. Assemble Wizz using chopping/mixing blade.
3. Place cucumber, in batches, into processing bowl
and process finely using the CHOP function.
4. Remove cucumber and mix with salt. Allow to
stand 10 minutes.
5. Place cucumber in a sieve and rinse quickly under
cold water.
6. Drain cucumber and press out excess water with
the back of a spoon.
7. Reassemble using the chopping/mixing blade.
8. Place garlic into the processing bowl and process
finely using the CHOP function.
7. Add the yoghurt, oil and pepper and process
until smooth using the CHOP function.
8. Stir cucumber into yoghurt mixture.
9. Cover and refrigerate until well chilled.
Serve garnished with black olives and
accompanied with crisp Lebanese bread strips
or raw vegetable pieces.
Pesto dip
1
⁄
2
cup fresh basil leaves
1 clove garlic, peeled
25g pine nuts
1
⁄
4
cup cottage cheese
1 tablespoon Parmesan cheese, grated
1. Wash and dry the basil leaves.
2. Assemble Wizz using chopping/mixing blade
3. Place basil leaves and garlic into processing
bowl and chop for 10–15 seconds using the
CHOP function.
4. Add pine nuts and process for 10 seconds. Add
cheeses and process until smooth.
5. Scrape mixture from sides of bowl with a spatula.
6. Process mixture in short bursts until smooth.
7. Cover and refrigerate until well chilled.
Serve with a selection of crisp breads and
cracker biscuits.
Smoked salmon pate
1 teaspoon grated lemon rind
1 tablespoon lemon juice
75g cream cheese
75g smoked fish, skin and bones removed
(salmon, trout or mackerel)
1 teaspoon horseradish cream
1 teaspoon fresh parsley sprigs
White pepper, to taste
1. Assemble Wizz using chopping/mixing blade
2. Place lemon rind, juice and cream cheese into
processing bowl and process until smooth using
the CHOP function.
3. Add fish, horseradish cream, parsley and pepper
and process for 10–15 seconds.
4. Scrape mixture from sides of bowl with a spatula.
5. Process mixture in short bursts until smooth.
6. Cover and refrigerate until well chilled.
Serve with water biscuits or Melba toasts.