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APPETIZERS
Guacamole
Serve with tortillas or crisp vegetables.
For a less pungent taste, use flat-leaf
parsley instead of cilantro.
INGREDIENTS
1 large garlic clove, peeled
1 medium jalapeño pepper,
halved and seeded
1/2 cup tightly packed cilantro leaves
1 medium scallion, white part and
2 inches of green, cut into
1-inch pieces
3 ripe medium avocados
(1/2 pound each) peeled,
halved and pitted
3 tablespoons lemon juice
Pinch cumin
1/4 teaspoon salt
1/4 teaspoon chili powder
1 medium tomato, quartered,
seeds removed
Use metal blade to chop garlic, pepper, cilantro,
and scallion until minced, about 15 seconds;
scrape work bowl. Add avocados and all remaining
ingredients, except tomato. Process until smooth,
about 1 minute, scraping bowl as necessary. Add
tomato and pulse about 6 to 8 times, until finely
chopped. Adjust salt if necessary.
Yield 2-1/4 cups.
Blue Cheese and Pecan Spread
You can substitute cottage cheese for all or
part of the cream cheese, and you can
substitute walnuts for pecans.
INGREDIENTS
1/3 cup shelled pecans
8 ounces cream cheese, cut in 1-
inch pieces
3 tablespoons blue cheese
Process nuts with metal blade until finely chopped,
about 10 seconds. Add cream cheese and blue
cheese. Process until well mixed and smooth,
about 10 seconds. (If substituting cottage cheese,
process until smooth, about 90 seconds.)
Yield 1-1/3 cups.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 30