Green Goddess Dip Makes 3cups(750mL)
ACCESSORY: Multiuse blade
Packed with fresh herbs, creamy avocado, and tangy lemon, this bright dip tastes great with chips, veggies, on toast, oras a sandwich spread.
2 large, ripe avocados
1 cup(250 mL) low-fat plain Greek yogurt
1/2 cup(125 mL) sour cream
1 lemon,juiced
4 sprigs tarragon, stems removed
12 chives, cut into thirds
1/2 tsp (2 mL) salt
1/4 tsp(1 mL) black pepper
- Add the ingredients to the food processor bowl and blend until smooth, about 1 minute.
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Fresh Mango Salsa Makes 3Y2cups (875mL)
ACCESSORY: Multiuse blade
Ridiculously simple and deliciously fresh, you'll find yourself enjoying this salsa as a dip,
in a salad, or as a topping for meat, seafood, and fish tacos. Honestly, it makes everything
taste better.
1 small red bell pepper, cut into chunks
1 jalapeno pepper,seeded and quartered
1 tsp(5 mL) lime zest
2 tbsp(30 mL) lime juice
1/4 tsp (1 mL) salt
1/3 cup(75 mL) cilantro leaves, loo sely packed
2-3 large ripe mangoes, peeled and cut into chunks (or 1lb./450 g frozen, thawed and drained)
1.Add the bell pepper, jalapeno, lime zest, juice, and
salt to the food processor bowl. Pulse until coarsely
chopped, about 8 times.
2.Add the cilantro and top with the mango (this helps
blend evenly). Pulse until coarsely chopped and well
blended, about 12times.
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Crunchy Asian Slaw Makes6 cups(1.5U)
ACCESSORIES: Slicing blade, grating blade, multiuse blade
This simple recipe uses three different blades so you can see just how easy it is to slice, shred,
chop, mix,and blend using one tool! For even deeper flavors, make this slaw a day in advance.
1/2 small head green cabbage, halved, cored, cut into 1"(2-cm) slices
6 green onions, trimmed and halved
2 carrots, peeled and halved
¼ cup (60 mL) low-sodium SOy sauce
1/4 cup(60 mL) rice vinegar
2 tbsp(30 mL) brown sugar
2 tbsp(10 mL) sesame or toasted sesame oil
1‘’(2-cm) piece ginger, peeled
2 garlic cloves, peeled
1.Shred the cabbage with the thick slicing blade; place in alarge bowl.2.Slice the green onions with the thin slicing blade; leave the onions in the food processor bowl.
3.Grate the carrots with the coarse grating blade. Add the mixture to the cabbage.4.For the dressing, finely chop the remaining ingredients using the multiuse blade, about 1 minute.
5.Pour the dressing onto the vegetable mixture and toss to coat.