Sunbeam StickMaster Plus SM7400 User Manual page 14

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Recipes continued
Avocado Dip
Makes: 1 ½ cups
1 small clove garlic, chopped
1 small onion, roughly chopped
2 medium avocados, peeled, stone removed
and roughly chopped
2 tomatoes, roughly chopped
1 lemon, juiced
2 - 3 drops Tabasco sauce
Salt and pepper to taste
1.Place all ingredients into the beaker.
2.Using the StickMaster
for 10 seconds until smooth using a gentle
up and down action.
3.Place into a small serving dish and serve
with corn chips or raw vegetables, such as
celery and carrot.
Blue Cheese Dip
Makes: 1 ½ cups
2 small cloves garlic, chopped
1 small onion, roughly chopped
1 x 250g cream cheese, cut into pieces
250g blue cheese, cut into pieces
1 cup sour cream
Salt and pepper to taste
1.Place all ingredients into a beaker.
2.Using the StickMaster
seconds until smooth using a gentle up
and down action.
3.Place into serving dish and serve with
melba toast or raw vegetables.
Tip: Cream cheese and blue cheese should be
at room temperature before processing.
12
® on TURBO, process
® , process for 6
Peanut Butter
Makes: 1 cup
250g (1 ½ cups) blanched and roasted
peanuts
1.Place peanuts into chopper bowl and
process on TURBO for about 60 seconds,
stopping every 20 seconds to scrape down
the sides of the bowl. Store in airtight
container in the refrigerator for 2 weeks.
Walnut Pesto
Makes: 1 cup
1 cup walnuts
¹⁄ ³ cup olive oil
¼ cup grated parmesan cheese
2 tablespoons sun dried tomatoes
1 teaspoon sherry vinegar
3 sprigs fresh thyme
1 clove garlic
Salt and freshly ground black pepper, to taste
1.Place all ingredients in the chopper
attachment. Process for 15 seconds or
until a chunky paste. Season to taste with
salt and pepper.
2.Store in a clean, sealed container in the
refrigerator for up to 2 weeks.