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1 teaspoon hot pepper sauce
1
⁄2 cup roasted red bell pepper
4 ounces cream cheese, cubed
Red Pepper and Garlic Dip
6 large cloves garlic
2 tablespoons fresh basil leaves,
packed
1 tablespoon soy sauce
Place garlic and basil in blender jar. PULSE for 5 to 10 seconds or until coarsely
chopped. Add remaining ingredients. Process on LIQUEFY until smooth and
blended. Serve with crackers or fresh vegetables for dipping. Cover and
refrigerate to store. Yield: 1
1
⁄2 cups.
Mediterranean Pasta
15-ounce can whole tomatoes
1
⁄3 cup roasted red bell pepper
6-ounce jar marinated artichoke hearts,
drained
3 cloves garlic
Puree tomatoes. Add other ingredients and PULSE until coarsely chopped.
Heat, if desired, and pour over pasta. Yield: about 2 cups.
Hummus
19-ounce can garbanzo beans
(chickpeas), not drained
3 tablespoons lemon juice
2 tablespoons tahini
Combine the seven ingredients in blender jar. BLEND on high. Turn blender off.
Scrape sides of jar with spatula. Turn blender on and process an additional
30 seconds until smooth. Transfer to serving dish. Serve with rye toast or pita
wedges. Yield: about 3 cups.
Chocolate Cream Mousse
1 teaspoon vanilla
2 tablespoons sugar
1 cup mini-chocolate chips
Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour
milk into jar. Process on BLEND for 15 seconds or until smooth. Add the cream
cheese and BLEND for 10 seconds or until smooth. Pour into individual dessert
dishes and refrigerate at least 2 hours or until set. Makes 4 to 6 servings.
1 tablespoon olive oil
1
1
⁄2
teaspoons minced garlic
1 teaspoon cumin
1
⁄2 teaspoon salt
1 teaspoon cinnamon
1 small onion, quartered
1 teaspoon dried oregano
1 teaspoon dried basil
3
⁄4 cup milk
3-ounce package cream cheese,
cut in cubes