Recipe Booklet

15
ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Serve this dip with crackers, bagel
chips or pita chips. Or, try it as a spread
on sandwiches, or as a topping
for baked potatoes.
Makes 2 cups
8 ounces cream cheese (lowfat or
regular), cut into 8 pieces, room
temperature
1
⁄2 cup sour cream
1 roasted red pepper, cut into 1-inch
pieces
1
⁄3 cup chopped sun-dried tomatoes
(not oil packed)
1 tablespoon chopped fresh parsley
1 garlic clove, chopped
1
⁄2 teaspoon dried basil
1
⁄8 teaspoon freshly ground black pepper
Combine all ingredients in a medium bowl.
Mix on speed 3 until well blended and
smooth, 2 minutes. Mix on speed 5 to light-
en, 1 minute. Transfer to a resealable con-
tainer and refrigerate for 30 minutes or lon-
ger to allow flavors to blend before serving.
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CUCUMBER YOGURT DIP
WITH MINT
This dip is ideal for both fresh vegetables
and grilled meats or chicken.
Makes 3 cups
1 cup cucumber, peeled, seeded, and
finely chopped
1 cup plain yogurt
6 tablespoons sour cream
1 teaspoon fresh lemon juice
1
⁄2 teaspoon kosher salt
1
⁄2 teaspoon granulated sugar
1
⁄4 teaspoon freshly ground black pep-
per
1 teaspoon finely chopped garlic
3 teaspoons chopped fresh mint
1 teaspoon chopped fresh parsley
2 tablespoons finely chopped green
onion
Put the chopped cucumber in a strainer and
allow water to drain for about 15 minutes.
Place in a clean towel and squeeze dry.
In a large mixing bowl, mix together the
yogurt, sour cream, lemon juice, salt, and
sugar on speed 2, until ingredients are
incorporated. Add remaining ingredients,
cucumber being the last. Mix on speed 2 until
well mixed.
Transfer to a small bowl, cover and
refrigerate for 30 to 60 minutes before
serving to allow flavors to meld. Keep
unused portion in a resealable container
in the refrigerator for up to 5 days.
Nutritional information per serving (
1
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GINGER SOY BUTTER
This butter gives an Asian twist to
steamed vegetables, rice, or fish.
Makes 1 stick of butter, 16 slices
8 tablespoons unsalted butter, soft-
ened
1
1
⁄2 teaspoons finely chopped fresh gin-
ger
pinch finely chopped fresh garlic
2 teaspoons soy sauce
1
⁄2 teaspoon fresh lemon juice
Put the butter in a mixing bowl, mix on
speed 1 until smooth and slightly fluffy,
about 30 seconds. Add ginger, garlic, soy
sauce, and lemon juice; mix on speed 2 until
well blended, about 30 to 40 seconds longer.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch in diameter. Wrap butter in
plastic wrap twisting the ends to form a
log. Chill until firm enough to slice. Place
slices of Ginger Soy Butter on top of grilled
or broiled seafood or chicken, baked sweet
potatoes, rice, or steamed vegetables.
Note: Ginger Soy Butter can be wrapped in
a whole log or wrapped in smaller sizes and
kept in freezer. Double wrap using an outer
wrap of aluminum foil to prevent absorption
of freezer odors.