User Guide

BEETROOT DIP
1 x 450g tin Beetroot, drained
250g Cream cheese, softened
1 clove garlic
2 tsp Extra Virgin Olive oil
Salt & Pepper , to taste
Place beetroot, garlic and olive oil into blender jug and blend on medium speed for 5-10
seconds.
Add cream cheese, breaking up into small pieces. Blend on low speed until all ingredients are
combined. Season to taste and serve.
SPINACH DIP
1 cup Mayonnaise
(see recipe in the sauces section)
250g frozen Spinach, defrosted
1 x Lemon, small, juiced
2 tsp Extra Virgin Olive Oil
Salt & Pepper , to taste
½ tsp Nutmeg, ground
1 clove garlic
Place all ingredients except the spinach into the blender jug and blend on medium speed for
5-10 seconds. Add defrosted spinach, and pulse until the desired consistency is reached.
Season to taste and serve.
SMOKED TROUT DIP
1 x whole Smoked trout, skin &bones removed
2 tbsp capers
1 tsp fresh Dill
¼ cup plain Greek yogurt
½ Lemon, juiced
Salt & Pepper, to taste.
Place capers, dill, yoghurt and lemon juice into the blender jug and blend on medium for 5
seconds.
Add smoked trout and pulse 2-3 times to break up the trout slightly. Season to taste and serve.
For a smoother dip, blend the trout to the desired consistency.
WHITE BEAN & CHIVE DIP
1 x 400g tin Cannellini beans, drained, washed
2 x Garlic cloves
75ml Olive or vegetable oil
1.5 tbsp Tahini paste
2 tsp Chives, chopped
1 x Lemon, small, juiced
Salt & Pepper, to taste
Place all ingredients except chives into blender. Turn on low speed, and gradually increase to
medium speed, using the tamper to push the ingredients onto the blade. Once blended to a
paste, remove, stir through the chives and serve.