KitchenAid KHB1231CB Use & Care Guide - Page 30

Recipes Guacamole 1/2 small serrano or jalapeno pepper, seeded and cut into quarters 1 clove garlic, peeled 3 tablespoons loosely packed fresh cilantro leaves, if desired 1/4 small onion, peeled and cut into 1-inch pieces 3 ripe avocados, peeled, pitted, and cut into 1-inch pieces, divided 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/8 teaspoon cayenne, if desired In chopper attachment bowl with blade, place serrano pepper and garlic. Insert chopper adapter into motor body and lock adapter onto bowl. Chop at Speed 2-3† for 8 to 10 seconds, or until finely chopped. Add cilantro, if desired; chop at Speed 2-3† for 8 to 10 seconds, or until cilantro is well cut. Add onion; chop at Speed 3 for 5 to 10 seconds, or until onion is finely chopped. Add 2/3 of avocados, lime juice, salt, and cayenne, if desired. Pulse 2 to 3 times at Speed 2, about 4 seconds each time, or until well chopped, scraping bowl as needed. Add remaining 1/3 of avocado. Pulse 3 to 4 times at Speed 2, about 4 seconds each time, or until desired consistency. Cover and refrigerate at least 2 hours before serving to blend flavors. Serve with corn chips, if desired. Yield: 14 servings (2 tablespoons per serving). Per Serving: About 70 cal, 1 g pro, 3 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 90 mg sod. White Bean Dip 1 small clove garlic, peeled 1 tablespoon red onion pieces 1 can (15.5 oz.) Great Northern™ beans, rinsed and drained 1/2 teaspoon dried oregano 2 tablespoons olive oil 2 tablespoons white wine vinegar 1/4 teaspoon salt 1/8 teaspoon cayenne, if desired In chopper attachment bowl with blade, place garlic. Insert chopper adapter into motor body and lock adapter onto bowl. Chop at Speed 2 for 5 to 10 seconds. Add onion; pulse 2 to 3 times at Speed 2, about 5 seconds each time, or until well chopped, scraping bowl as needed. Add remaining ingredients. Pulse 2 to 3 times at Speed 2, about 15 seconds each time to blend, scraping bowl as needed. Serve with vegetables and crackers, if desired. Yield: 8 servings (2 tablespoons per serving). Per Serving: About 80 cal, 3 g pro, 9 g carb, 3.5 g total fat, 0.5 g sat fat, 0 mg chol, 75 mg sod. † Model KHB2351 only 30