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8
CHUNKY GUACAMOLE
Our fresh guacamole is perfect for the Sunday game or served
alongside quesadillas for a festive dinner.
Makes about 1
1
/
3
cups
1 small garlic clove, peeled
½ jalapeño, cut into 1-inch pieces (rib and seeds
removed, if desired)
1 scallion, cut into 1-inch pieces
1 tablespoon fresh cilantro leaves,
stems discarded
2 ripe avocados, halved, pitted, and peeled
2 tablespoons fresh lime juice
¾ teaspoon kosher salt
1. Put the garlic, jalapeño, scallion, and cilantro in the
work bowl. Pulse 8 to 10 times on Chop to roughly but
evenly chop.
2. Scrape down the sides of the bowl. Add the avocados,
lime juice, and salt to the work bowl. Pulse, alternating
Chop and Grind, until you reach your desired
consistency. For a smoother guacamole, run on
Chop continuously.
Nutritional information per serving (
1
/
3
cup):
Calories 118 (74% from fat) • carb. 7g • pro. 1g • fat 10g • sat. fat 1g
chol. 0mg • sod. 434mg • calc. 13mg • fiber 5g
EVERYTHING BAGEL LABNEH
This dip is delicious with fresh vegetables or spread on a bagel.
Makes 1¾ cups
2 cups plain whole-milk Greek yogurt
1 teaspoon kosher salt, more to taste
2 tablespoons everything bagel seasoning,
more to taste
1. To make the labneh, combine the yogurt and salt in
a medium bowl. Place a fine-mesh strainer lined with
cheesecloth over another medium bowl. Transfer the
yogurt to the strainer and cover with plastic wrap. Let
the yogurt strain in the refrigerator overnight, or up to
24 hours (once strained, it is labneh). The labneh should
be a consistency similar to cream cheese.
2. Transfer the labneh to the work bowl and process on
Chop until silky smooth. Add the everything bagel
seasoning and pulse on Chop to combine.
3. Taste and adjust seasoning, then serve.
Nutritional information per serving:
Calories 20 (50% from fat) • carb. 0g • pro. 1g • fat 1g • sat. fat 1g
chol. 3mg • sod. 158mg • calc. 0mg • fiber 0g
HERBED FETA DIP
A lovely accompaniment to a crudité platter, or as a spread on a
sandwich paired with crunchy cucumber slices.
Makes about 2 cups
2 tablespoons fresh parsley leaves
2 tablespoons fresh dill
1 garlic clove, peeled
1 ½-inch piece lemon peel
8 ounces feta cheese, broken into 1-inch pieces
2
/
3
cup plain Greek yogurt (any fat percentage)
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1. Put the parsley and dill in the work bowl. Pulse on
Chop until finely chopped. Scrape down the sides
of the bowl and then add the garlic and lemon peel.
Process continuously on Chop until finely chopped.
2. Add the feta, yogurt, black pepper, and pepper flakes.
Pulse on Chop to first break up and roughly chop, then
add the oil and process on Chop until smooth. Serve
immediately, or store in an airtight container in the
refrigerator for up to 5 days. Bring to room temperature
before serving.
Nutritional information per serving (2 tablespoons):
Calories 59 (72% from fat) • carb. 1g • pro. 3g • fat 5g • sat. fat 2g
chol. 13mg • sod. 163mg • calc. 85mg • fiber 0g
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