SALSA:
Yield: 2 cups
Prep time: 10 minutes
Ingredients:
- 1/2 Cup cilantro, leaves, rinsed
- 90g onion
- 1 tsp salt
- 350g fresh tomatoes
- 2 seeded Japanese peppers
- 60g tomato paste
- juice of lines
- 30g scallion
Preparation:
Place all ingredients into the bowl. Mix for 5 seconds on Turbo for chunky salsa, 10 seconds for smooth. If you like really chunky, use a slower speed and experiment with the time until you get the consistency you want.
SPINACH DIP:
Yield: 3 cups
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 1 hour
Ingredients:
- 60g onions
- 1 shallot
- 1 clove garlic
- 300g rinsed spinach, stems removed
- 480g low-fat cream cheese, divided
- 1/2 tsp Tabasco
- 1tsp Worcesershire sauce
- juice of 1 lemon
Preparation:
With the blades running for 10 seconds on speed 7, drop onion, shallot and garlic clove into the bowl.
Place the basket in the bowl. Pack spinach into the basket. Carefully lock the lid.
Cook for 10 minutes at 100degrees on speed 1. After cooking, remove the basket.
Add spinach and 250g of cream cheese to the bowl. Mix 40 seconds on speed 5. Scrape down the sides of the bowl using the spatula.
Add remaining cream cheese and remaining ingredients into the bowl. Mix for 30 seconds on speed 5.
Pour into a serving dish and chill in refrigerator until ready to serve. Serve with crackers, bread or toasted pita.
