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A P P E T I Z E R S
G u a c a m o l e
Serve with tortillas or crisp vegetables.
For a less pungent taste, use flat-leaf
parsley instead of cilantro.
I N G R E D I E N T S
1 l a rge 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, quart e red,
seeds re m o v e d
Use metal blade to chop garlic, pepper, cilantro,
and scallion until minced, about 15 seconds;
scrape work bowl. Add avocados and all re m a i n i n g
i n g red ients, 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 Spre a d
You can substitute cottage cheese for all or
p a rt of the cream cheese, and you can
substitute walnuts for pecans.
I N G R E D I E N T S
1 / 3 cup shelled pecans
8 ounces cream cheese, cut in 1-
inch pieces
3 tablespoons blue cheese
P r ocess 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,
p rocess until smooth, about 90 seconds.)
Yield 1-1/3 cups.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 30