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Avocado Dip
1 small clove garlic, chopped
1 small onion, roughly chopped
2 medium avocados, peeled, stone removed
and roughly chopped
2 tomatoes, roughly chopped
1 lemon, juiced
2 - 3 drops Tabasco sauce
Salt and pepper to taste
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until
smooth using a gentle up and down
action.
3. Place into a small serving dish and serve
with corn chips or raw vegetables, such as
celery and carrot.
Blue Cheese Dip
2 small cloves garlic, chopped
1 small onion, roughly chopped
1 x 250g cream cheese, cut into pieces
250g blue cheese, cut into pieces
1 cup sour cream
Salt and pepper to taste
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until
smooth using a gentle up and down
action.
3. Place into serving dish and serve with
melba toast or raw vegetables.
Tip: Cream cheese and blue cheese should be
at room temperature before processing.
Red Salmon Spread
1 x 210g can red salmon, drained and bones
removed
125g butter, melted
1 teaspoon dry mustard
1 tablespoon mayonnaise
6 slices pickled cucumber
Pepper to taste
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until
smooth using a gentle up and down
action.
3. Place into serving dish and serve with
fresh crusty bread.
Peanut Butter
250g (1½ cups) blanched and roasted
peanuts
1. Place peanuts into chopper bowl and
process for about 2-3 minutes, stopping
every 30 seconds to scrape down the sides
of the bowl.
Makes 1 cup.
Store in airtight container in the refrigrator
for 2 weeks.
Biscuit Crumbs
100g (8-9) biscuits
1. Using the chopper attachment, process
until fine crumbs.
2. Use biscuit crumbs for the bases or
toppings of cheesecakes, slices and
crumbles. Also fantastic to stir through or
serve on top of ice cream for a real yummy
treat.
Recipes continued