Oster 4861 Instruction Manual page 21

BEAN DIP
1 can (8¾ ounces or 250 g) kidney
beans, drained and reserve 2 Tbsp.
(30 ml) kidney bean juice
Preheat oven to 350°F (180°C). Assemble Food Processor Accessory according
to instructions. Place ½ cup (125 ml) cheese in processor bowl and cover unit.
With hand on cover, process 4–6 Fast Pulses or until finely chopped. Remove from
processor bowl and set aside. Repeat until all cheese is processed. Place olives and
onions in processor bowl, cover. With hand on cover, process 3–4 Fast Pulses or
until finely chopped. Remove from processor bowl and set aside. Place sour cream,
avocado and lemon peel in processor bowl, cover. With hand on cover, process until
smooth. Remove to small serving dish. Place kidney beans, juice and taco sauce in
processor bowl and cover unit. With hand on cover, process until smooth. Remove
to small serving dish. Spread tortilla chips evenly onto a 15 ½ x 10 ½ x 1-inch (39 x
27 x 3 cm) pan. Layer ½ of the cheese, all of the onion and olive mixture and then
remaining cheese. Bake for 8–10 minutes or until cheese melts. Transfer to heated
serving plate and serve with bean dip and avocado sauce.
yield: 4–6 Servings as Appetizers
SALSA
1 can (16 ounces or 454 g) whole
tomatoes, drained
½ tsp. (2 ml) cider vinegar
Assemble Food Processor Accessory according to instructions. Place all ingredients
in processor bowl and cover unit. With hand on cover, process 6 Fast Pulses or until
vegetables are chopped. Serve with corn chips.
yield: Approximately 1 Cup (25 ml)
GUACAMOLE
2 large ripe avocados, peeled and cubed
1 1-inch (2.5 cm) piece onion
1 Tbsp. (15 ml) lemon juice
Assemble Food Processor Accessory according to instructions. Place all ingredients
(except 2–3 pieces of avocado) in processor bowl and cover unit. With hand on
cover, process until mixture is smooth. Remove cover and add remaining avocado.
Cover and process 2 Fast Pulses to chop avocado. Cover and refrigerate until
serving.
yield: Approximately 1 ½ Cups (375 ml)
2 Tbsp. (30 ml) taco sauce
1 package (7½ ounces or 210 g) round
tortilla chips
4 1-inch (2.5 cm) pieces green pepper
4–8 drops hot pepper sauce
2 1-inch (2.5 cm) pieces onion
1 medium tomato, cubed
1–2 jalapeño pepper(s)
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