Nesco HB-17PR - Manuel (Page 10)

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Salads, Dips and Dressings
Pico de Gallo Dip
Makes 2-4 servings
2 Tomatoes, large, chopped
1 Onion, medium, chopped
1 C. Cilantro, finely chopped
2 t. Lemon or Lime juice (choose your favorite)
1 bag Tortilla chips (your favorite brand)
Place Cilantro into chopper bowl and finely chop. Add Tomato, Onion and Lemon or
Lime juice, blend into small pieces. Pulse using variable speed control. Serve with
chips and guacamole dip.
Spinach Dip
Makes 6 to 8 servings
1 C.
Mayonnaise
1 C. Sour Cream
1 (8 oz.) can Water Chestnuts
1 pkg. (1-1/2 oz) Vegetable soup mix
1 pkg. (10 oz) Spinach, chopped, thawed
Mix all ingredients into the chopper bowl and mix until well blended.
Serve with Pumpernickel bread, remove center of loaf and replace with dip.
Feta and Garlic Paté
Makes 2 cups
4
Garlic cloves, minced
4 Anchovy fillets, minced
6 T. Butter, softened
8 oz. Cream cheese
6 oz. Feta cheese
1/4 C. Sour Cream
1 T. Green Onion, finely chopped
3 drops Tabasco sauce
Black pepper to taste
Combine all ingredients into the chopper bowl and blend until smooth and creamy.
Serve with crackers, breadsticks or use for wraps and spreads.