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DIPS & SAUCES
GUACAMOLE
Makes approx. 1¼ cups
INGREDIENTS
1 large avocado, peeled, de-stoned and chopped
3 tablespoons lemon juice
½ cup sour cream
1 teaspoon minced garlic
1 teaspoon chilli
METHOD
1. Place all ingredients into the chopper
bowl
2. Assemble STICK MIXER and pulse until
mixture is combined.
Serve with tacos, burritos or with carrot and
celery sticks
PESTO DIP
Makes approx. 1½ cups
INGREDIENTS
1 cup fresh basil leaves
1 clove garlic, peeled and chopped
2 tablespoons lemon juice
¼ cup pine nuts
¼ cup olive oil
½ cup cottage cheese
¼ cup grated fresh Parmesan cheese
1. Place basil leaves, garlic, lemon juice
and pine nuts into blender jug and blend
using speed 2 until finely chopped.
2. With motor running, remove the inner
measuring cup, slowly pour in oil and
blend until smooth.
3. Remove mixture, stir in cheeses, cover
and chill until ready to use.
Serve with toasted Turkish bread
TOMATO AND RED PEPPER DIP
Makes approx. 1¼ cups
INGREDIENTS
2 tablespoons olive oil
4 red capsicums, roasted, seeded and peeled
1 Spanish onion, chopped
3 cloves garlic, crushed
100g sundried tomatoes, drained
2 teaspoons sweet paprika
2 small red chillies
METHOD
4. Place all ingredients into the blending
jug or a large mixing bowl.
5. Place the Stick Mixer into the
ingredients and blend until smooth.