Cuisinart SPB-7PK SPB-7CH Manual - Page 13

DIPS/SPREADS/APPETIZERS For best results when blending fresh herbs, the herbs, blender jar and cutting assembly must be dry and clean. HUMMUS Makes 2¼ cups ½ cup fresh lemon juice 2 cups canned, garbanzo beans (chickpeas), drained 2 tablespoons water 4 medium garlic cloves, peeled, quartered 4 tablespoons tahini (optional) 1½ tablespoons olive oil 2 teaspoons table salt 1 teaspoon chopped parsley Place lemon juice, garbanzo beans, water, garlic, tahini, olive oil and salt in the Cuisinart® SmartPower® blender jar in order listed. Place cover on jar. Turn blender on and process on Liquefy until smooth, about 20 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and process an additional 25 to 30 seconds until smooth. Turn blender off. Transfer to a serving dish, and sprinkle with parsley. Serve at room temperature. Nutritional information per tablespoon: Calories 40 (27% from fat) • carb. 6g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 69mg • calc. 12mg • fiber 1g MINTED YOGURT SAUCE Makes two cups 2 cups lowfat vanilla yogurt 1 tablespoon granulated sugar 3 tablespoons fresh mint leaves Place ingredients in the Cuisinart® SmartPower® blender jar. Place cover on blender jar. Turn blender on and process on Purée until well blended, about 10 to 15 seconds. Turn blender off. Serve chilled with fresh fruit. Nutritional information per tablespoon: Calories 16 (0% from fat) • carb. 3g • pro. 1g • fat 0g • sat. fat 0g • chol. 1mg • sod. 8mg • calc. 27mg • fiber 0mg Variation: Substitute fruit-flavored yogurt. MEXICAN SALSA CRUDA Makes two cups 1 can (28 ounces) plum tomatoes, drained ¼ cup fresh cilantro leaves 2 jalapeño peppers, halved, seeded, cut into ½-inch pieces 1 small onion, peeled, cut into ½-inch pieces 1 teaspoon fresh lime juice 1 teaspoon table salt Place ingredients in the Cuisinart® SmartPower® blender jar in order listed. Place cover on blender jar. Turn blender on and Pulse on Mix 5 to 6 times until coarsely chopped. Turn blender off. Allow to sit for 1 to 2 hours to develop flavor. Drain before serving if a thicker salsa is desired. Nutritional information per tablespoon: Calories 8 (0% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g Makes 1¾ cups SPICY CRABMEAT DIP ¹/³ cup whole or reduced-fat milk 1 cup lowfat sour cream ¼ cup lowfat mayonnaise 1 can (6 ounces) crabmeat, drained (about ¾ cup) 1 tablespoon fresh chopped chives 1½ teaspoons prepared horseradish ¼ teaspoon ground white pepper Place ingredients in the Cuisinart® SmartPower® blender jar in order listed. Place cover on jar. Turn blender on and process on Purée until well blended, about 20 to 25 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and process an additional 20 to 25 seconds until well combined. Refrigerate 1 to 2 hours before serving to develop flavors. 13