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Recipes - cont'd.
Fire Roasted Tomato Salsa with Tortilla Chips
Ingredients:
14.5 oz.
1
/
2
4
1
/
tsp.
2
1
/
tsp.
4
1
/
tsp.
4
1
/
Cup
4
2 tbsp.
6 oz.
Directions:
Place all ingredients in the 40 oz. bowl and pulse until fairly smooth. Taste and adjust seasonings, if
desired. Serve right away with chips or refrigerate for up to 2 days. Makes about 1
40 oz. Bowl
Bowl Lid
Smoked Salmon Spread
Ingredients:
8 oz.
1
/
Cup
4
1
/
Cup
4
1 tbsp.
2 tsp.
2 tsp.
1
/
tsp.
2
1
/
tsp.
4
8 oz.
Directions:
Place the cream cheese, sour cream, yogurt, lemon juice, dill, chives, salt, pepper, and half of the smoked
salmon in the 40 oz. bowl.
Pulse until smooth.
Place the spread in a serving dish and mix in the remaining salmon. Garnish with dill and chives, if desired.
Serve right away with rye bread rounds or chill until serving. Serves 8.
40 oz. Bowl
Bowl Lid
15
Can Fire-Roasted Tomatoes, With Juice
Small Red Onion, Peeled, Roughly Cut
Cloves Garlic Peeled
Salt
Black Pepper
Ground Cumin
Cilantro Leaves
Fresh Lime Juice
Baked Tortilla Chips
Low Fat Cream Cheese, At Room Temperature
Low Fat Sour Cream
Low Fat Greek Yogurt
Fresh Lemon Juice
Fresh Dill, Plus More For Garnish
Chives (Or Green Onions) Plus More For Garnish
Salt
Freshly Ground Black Pepper
Smoked Salmon, Roughly Chopped Thinly Sliced Rye Bread
Rounds
1
/
cups.
2
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