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7
FRESH TOMATO SALSA
3 Roma tomatoes, seeded and cut into quarters
¼ of a medium red onion, cut into 1- inch pieces
2 garlic cloves
1-2 jalapeño peppers, seeded, cut into 1-inch pieces
½ cup loosely packed fresh cilantro leaves
1 Tbsp. fresh lime juice
1 tsp. sugar
1 tsp. salt
½ tsp. ground black pepper
Place all ingredients in glass bowl with blade: pulse chop to desired
consistency
Makes 1 /3 cups
Substitute: Habanero or Serrano peppers for Jalapeños
SPINACH ARTICHOKE DIP
1 can (14 oz.) artichoke hearts, drained
1 (10 oz.) pkg. chopped spinach, defrosted and well drained
1 garlic clove
1 cup grated Parmesan cheese
/ cup sour cream
/3 cup mayonnaise
Place artichoke hearts, spinach and garlic in glass bowl with blade: pulse until
artichokes are coarsely chopped and mixture is blended. Scrape sides of bowl
and add remaining ingredients. Mix on LOW 45 sec. or until well blended.
Bake in 375°F oven 20 to 30 minutes or until hot.
Makes 2 / cups
Tips:
Use the same glass bowl to prepare and bake the dip
Dip may be made ahead, covered and stored in refrigerator up to 24 hours
before baking
Add chopped red peppers for added color and flavor
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