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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 jalepeno
METHOD
1. Place the chopping blade into the
chopping bowl, then add all ingredients.
2. Pulse until mixture is desired consistency.
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 all ingredients except oil and
cheeses into the blending jug or a
medium mixing bowl.
2. Place the Stick Blender into the
ingredients and blend until just
combined. With the Stick Blender
still running, gradually drizzle oil into
mixture; blend until thick and 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 bell peppers, roasted, seeded and peeled
1 Spanish onion, chopped
3 cloves garlic, crushed
¼lb (100g) sundried tomatoes, drained
2 teaspoons sweet paprika
2 small red chilies
METHOD
1. Place all ingredients into the blending
jug or a large mixing bowl.
2. Place the Stick Blender into the
ingredients and blend until smooth.
BSB510XL_IB_A11_FA.indd 24 12/04/11 11:01 AM