Baked Cob Loaf Dip; Slow Roasted Tomato Sauce - Sunbeam MultiProcessor Compact LC5000 Instruction Booklet

Dips/Sauces continued

Baked Cob Loaf Dip

Serves: 8-10
100g cheddar cheese
100g parmesan cheese
500g baby spinach
3 long green onions
2 cloves garlic
250g cream cheese, room temperature
1 cup sour cream
1 tablespoon lemon zest
1 loaf cob bread, hollowed out
Salt and freshly ground black pepper, to taste
Fresh vegetables, to serve
1.Preheat oven to 180C.
2.Using the processing bowl fitted with the
grating blade grate cheddar and parmesan
cheese. Set aside.
3.Using the universal 's' blade process
spinach, green onions and garlic until a
chunky paste. Add remaining ingredients
and process until well combined. Season to
taste with salt and black pepper.
4.Pour dip into the cob hollowed out loaf.
Bake for 15-20 minutes or until the bread
is crisp and the dip is hot and bubbling.
Serve with fresh vegetables.
22

Slow Roasted Tomato Sauce

Makes: 6 cups
3 cloves garlic
2 onions
½ cup olive oil
2kg Roma tomatoes, cored, halved
¹⁄ ³ cup fresh basil
¼ cup water
1 tablespoon caster sugar
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1.Preheat oven to 180C. Line two baking
trays with baking paper.
2.Using the universal 's' blade process garlic,
onion and oil until a smooth paste.
3.Place tomatoes on baking trays and drizzle
over oil mixture. Bake for 1 hour or until
tender and tomatoes are beginning to
colour. Allow to cool.
4.Using the universal 's' blade process all
ingredients until a smooth paste. Season to
taste with salt and pepper.
5. Store in a clean, covered container in the
refrigerator for up to one week.
TIP: This sauce freezes well and can be
reheated for a quick meal on the go- Just add
500g beef mince and simmer until cooked.