Sunbeam PB9800 Instruction/Recipe Booklet page 27

Recipes - Dressings, Sauces and Dips (continued)
Cheesy Spinach Dip
Makes: 3 cups
250 frozen spinach, thawed
250g Philadelphia cream cheese, softened to
room temperature, chopped
300g light sour cream
¹⁄ ³ cup grated parmesan cheese
2 green spring onions
1.Place all ingredients into the blender jug.
Place the lid securely onto the jug.
2.Pulse a few times until ingredients begin to
combine. Then, blend on speed 1 for about
10 seconds or until smooth.
3.Season to taste with salt and pepper. Serve
with crackers or corn chips.
Roasted Beetroot Dip
Makes: 3 cups
4 large (600g) fresh beetroot, trimmed,
washed
½ cup (200g) natural yogurt
½ cup (120g) light sour cream
½ teaspoon ground cumin
1 tablespoon horseradish cream
1.Preheat oven to Moderately Hot
(200°C/180°C fan-forced). Wrap each
beetroot individually in aluminium foil.
2.Place beetroot on a baking tray and bake
in oven for about 1- 1 ¼ hours or until
tender.
3.Remove beetroot from oven; open foil and
allow beetroot to cool for 15 minutes.
Using a sharp knife, remove stems and
peel away skin. Cut beetroot into quarters.
4.Place beetroot and remaining ingredients
into the blender jug. Place the lid securely
onto the jug.
5.Pulse a few times until ingredients begin to
combine. Then, blend on speed 2 for about
10 seconds or until smooth.
6.Season to taste with salt and pepper. Serve
with crackers or sliced Turkish bread.
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