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Layered mexican dip, Chef’s blender, Bar blender – KITCHENAID PROLINE KPCB148 User Manual

Page 52

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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

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