Appetizers; Fresh Tomato And Corn Salsa - Cuisinart DLC-2009CHB Instruction And Recipe Booklet

Makes 2 cups
1 small onion, cut into 1-inch pieces (about ½ cup)
¼ cup fresh cilantro
1 medium jalapeño pepper, seeded, cut into 1-inch pieces
3 medium vine-ripened tomatoes, cut into 1-inch pieces
1 teaspoon fresh lime juice
½ cup fresh or frozen corn kernels
(frozen kernels do not need to be thawed)
½ teaspoon kosher salt
Place onion, cilantro and jalapeño in work bowl fi tted with the metal blade. Process until
fi nely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse
until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once
to just combine. Let sit for 1 hour before serving to allow fl avors to develop. Serve with
chips.
Calories 5 (8% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
Use this spread to make a fresh vegetable sandwich on pita bread.
Makes about 2 cups
6 ounces lowfat cream cheese, cut into 1-inch pieces
6 ounces feta cheese
¼ cup red onion, cut into 1-inch pieces
¼ cup green pepper, cored, cut into 1-inch pieces
¼ teaspoon dried oregano
2 tablespoons black olives, pitted
In a food processor fi tted with the metal blade, process cheeses until smooth, about 10
to 15 seconds. Scrape work bowl. Add remaining ingredients and process for 10 sec-
onds. Scrape work bowl and process until well combined, about 10 to 15 seconds. Let
sit, in refrigerator, for 1 hour to let fl avor develop. Serve with crackers, mini pita rounds or
vegetable sticks.
Calories 28 (69% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 1g
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Appetizers

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.
Nutritional information per tablespoon:
• chol. 0mg • sod. 37mg • calc. 2mg • fi ber 0g
Greek Spread
Nutritional information per tablespoon:
• chol. 8mg • sod. 81mg • calc. 33mg • fi ber 0g