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Blue Cheese Dip Makes about
1 cup
150g creamy blue cheese
300g sour cream
2 green onions, roughly chopped
2 tablespoons milk
freshly ground black pepper
1. Place quad-blades into glass jug as
directed on page 4.
2. Place all ingredients into the glass jug.
Pulse until smooth.
3. Chill for 1 hour before serving.
Serve with crackers and carrot sticks.
Herbed Mushroom Pate Makes about
1 ½ cups
50g butter or margarine
1 onion, roughly chopped
300g mushrooms, sliced
200g cream cheese, cubed
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
1. Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft; cool.
2. Place quad-blades into glass jug as
directed on page 4. Add mushroom mixture
into glass jug with remaining ingredients.
Pulse until smooth.
3. Pour into serving bowl and refrigerate for at
least 2 hours before serving.
4. Serve with Melba toasts.
Red Wine Vinaigrette
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
2 teaspoons caster sugar
2 teaspoons Dijon mustard
1½ teaspoons sea salt
1. Place the whisk into the glass jug as
directed on page 5.
2. Place all ingredients into glass jug. Pulse
ingredients until well combined.
3. Store in an airtight container in the
refrigerator.
Cooks Tip: This recipe is great with grilled
vegetables or a salad.
Recipes continued