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10
Green olive dip
Makes: 2 cups
Preparation: 10 mins
500g green pimento stuffed olives, drained
½ cup low-fat fresh ricotta
½ cup good-quality whole egg mayonnaise
¹⁄
³
cup flat-leaf parsley leaves
2 large garlic cloves, crushed
1 tablespoon warm water
Carrot sticks and toasted sliced baguette, to
serve
1. Place all ingredients in blender. Place lid
firmly on. Select the Dips/spreads setting.
Taste and season with salt.
2. Transfer to a serving bowl. Serve with
carrot sticks and toasted baguette.
Herbed mushroom dip
Makes: about 1 ½ cups
Preparation: 15 minutes
Cooking: 7 minutes
50g butter
1 large brown onion, coarsely chopped
300g button mushrooms, sliced
200g cream cheese, at room temperature,
cubed
1 tablespoon chopped chives
1. Melt butter in a small non-stick frying
pan over medium heat. Add onion and
cook, stirring, for 2 minutes or until soft.
Add mushrooms and cook, stirring, for a
further 5 minutes or until tender. Remove
from heat and set aside to cool.
2. Place mushroom mixture along with
remaining ingredients into blender jug.
Select the dips/spreads setting.
3. Pour into serving bowl. Cover with plastic
wrap and place in the fridge for 2 hours to
chill. Serve with Melba toasts.
Auto Clean Blender Recipes (continued)
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