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15
olive oil through the small feed tube in a steady
stream. Scrape the work bowl. Add the hot
sauce, then the water and process to blend,
about 20 to 30 seconds. The sauce will be
thick; if you wish a thinner sauce, add more
water a little at a time.
Use the sauce for steamed vegetables or to
spread on steamed chicken or seafood.
ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Makes ¾ cup
1 garlic clove, peeled
½ teaspoon basil
1 large roasted red pepper (may be from
a jar; drain), cut into 1-inch pieces
4 oil-packed sun-dried tomatoes,
drained of excess oil
1 teaspoon balsamic vinegar
2 ounces lowfat cream cheese, cut into
½-inch pieces
2 tablespoons lowfat sour cream
Insert the blade (sharp side) into a Cuisinart
®
Chopper Grinder prep bowl. Put the garlic and
basil in the Prep Bowl; set on Speed 4 and
pulse 10 times to chop. Scrape the Prep Bowl.
Add the roasted red pepper, sun-dried toma-
toes and balsamic vinegar; process to chop,
10 seconds. Let blade stop, then process for
10 seconds. Add the cream cheese and sour
cream.
Pulse to combine, 10 times, then process until
smooth, 10 to 15 seconds. Scrape prep bowl
and process for 10 seconds longer. Transfer
to a bowl, cover tightly and refrigerate at least
30 minutes before serving, to allow flavors to
blend. May be covered and refrigerated for up
to 5 days.
OLIVE TAPENADE AIOLI
1 garlic clove, peeled
12 pitted kalamata olives (drained if in
brine)
1 teaspoon fresh lemon juice
1 teaspoon drained capers
½ teaspoon anchovy paste
½ teaspoon Dijon-style mustard
½ teaspoon herbes de Provence
1
⁄3
cup reduced-fat mayonnaise
Put the garlic in the work bowl of a Cuisinart
®
MiniPrep
®
Food Processor or Mini-Prep
®
Plus
Food Processor and pulse 5 times to chop.
Scrape the work bowl. Add the olives, lemon
juice, capers, anchovy paste, mustard, and
herbes de Provence. Pulse to chop, 5 times,
then process until a paste is formed, about 30
seconds, scraping the sides of the work bowl
as necessary. Add the mayonnaise and pulse to
mix in. The Olive Tapenade Aiöli may be made a
day ahead. Keep refrigerated until ready to use.
TZATZIKI SAUCE
Makes about 2 cup
1 quart fat-free or regular plain yogurt,
drained* (or 2 cups Greek yogurt)
1 small cucumber (preferably English
hothouse)
1 garlic clove, peeled
1½ tablespoons dill weed
1½ tablespoons mint leaves
½ tablespoon fresh oregano leaves
1 tablespoons lemon juice
¼ to ½ kosher salt
1 to 2 pinches freshly grounded black pepper
Insert medium (4mm) shredding disc in a
Cuisinart
®
Food Processor. Trim cucumber to fit
large feed tube, but do not peel. Use medium
pressure to shred. Remove and reserve.
Insert the metal blade into the food processor.
Put garlic, dill, mint, and oregano in work bowl
and process to chop, 5 seconds. Scrape work
bowl and add drained yogurt; process to blend,
10 seconds. Scrape work bowl. Add shredded
cucumber and lemon juice; pulse to blend, 5 to
10 times. Season to taste with salt and pepper.
Cover and refrigerate sauce for 30 minutes or
longer to allow flavors to blend.
*To drain yogurt:
Put yogurt in a yogurt strainer or a mesh strain-
er lined with a coffee filter. Place over a bowl
and allow whey to drain from yogurt until yogurt
is thickened. Discard whey. Refrigerate yogurt
and use as a spread or to make sauces.
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