KITCHENAID PROLINE KPCB148 - Manual (Page 52)

51
B
LENDER
R
ECIPES
2 tablespoons water
1 jalapeno pepper, stem and
seeds removed and cut into
quarters
1 can (15 oz.) black beans,
rinsed and drained
4 ounces light cream cheese
1 ⁄
2
teaspoon cumin
1 ⁄
2
teaspoon salt
4 green onions, thinly sliced
1 ⁄
4
small red bell pepper, diced
1 cup finely shredded Mexican
cheese blend
1 ⁄
4
cup chopped fresh cilantro,
stems removed
CHEF’S BLENDER
Place water and jalapeno pepper in blender jar. Cover and blend at Medium 10 seconds;
scrape sides of blender jar. Add beans, cream cheese, cumin, and salt. Cover and blend at
Low about 20 seconds, or until smooth.
Spread in 9-inch pie plate or other shallow dish. Top evenly with remaining ingredients in
order given.
BAR BLENDER
Place water and jalapeno pepper in blender jar. Cover and blend at Pulse 2 times, 10
seconds each time; scrape sides of jar. Add beans, cream cheese, cumin, and salt. Cover and
blend at Pulse about 20 seconds, or until smooth. Continue with Chef’s Blender directions.
Yield: 16 servings (2 tablespoons per serving).
Per Serving: About 80 cal, 4 g pro, 7 g carb, 4 g total fat, 2 g sat fat,
10 mg chol, 190 mg sod.
LAYERED MEXICAN DIP