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Superb Dips for the Big Game! (Food Processor)

Superb Dips for the Big Game! (Food Processor)

The big game is right around the corner! Have you figured out what to serve the gang yet?

Well, we can help with a couple of delicious and easy dips created with your food processor…

 

Old World Salsa (Vegan) 

3          Roma (plum) tomatoes, cored and quartered

1⁄2        red onion, quartered           

1⁄2        sweet onion, quartered           

2           cloves garlic

1⁄2        green bell pepper, seeded and quartered

1⁄2        red bell pepper, seeded and quartered           

4           jalapeño peppers, cut in half and seeded

2 tbsp   coarsely chopped fresh cilantro leaves (30 mL)           

2 tsp     freshly squeezed lime juice (10 mL)

2 tsp      freshly squeezed lemon juice (10 mL)

1⁄4 tsp    freshly ground black pepper (1 mL)

1⁄4 tsp    celery salt (1 mL)

1⁄4 tsp    salt (1 mL)

1 can      tomato sauce (8 oz/227 mL)

1. In work bowl fitted with metal blade, process tomatoes, red onion, sweet onion, garlic, green and red bell peppers, jalapeños, cilantro, lime and lemon juices, black pepper, celery salt and salt for 1 minute, stopping and scraping down sides of the bowl once or twice.

2. Transfer to a bowl. Stir in tomato sauce. Let stand in a covered container in the refrigerator for at least 1 hour for flavors to develop or for up to 2 days.

Tip: If you would like a smooth salsa, process the mixture for a few minutes. If you would like it chunky, pulse until it's the desired texture.

 

Spinach and Artichoke Dip

4 oz       mozzarella cheese (125 g)

1            can artichoke hearts, drained (14 oz/398 mL)

2            cloves garlic, coarsely chopped           

8 cups    (2 L) fresh spinach leaves or 1 package 10 oz (300 g) spinach leaves, thawed if frozen (8 oz/250 g loosely packed)

1             package (8 oz/250 g) cream cheese, cubed and softened

1⁄4 cup    freshly grated Parmesan cheese (60 mL)

2 tbsp     heavy or whipping (35%) cream (30 mL)

Tostadas, tortilla chips or sliced baguette

1. In work bowl fitted with shredding blade, shred mozzarella. Transfer to a heavy-bottomed saucepan.

2. Replace shredding blade with metal blade. Add artichoke hearts and garlic and pulse until desired consistency is achieved, about 10 times. Add to saucepan.

3. Add spinach to work bowl and pulse until desired degree of consistency is achieved, about 10 times. Add cream cheese, Parmesan and cream and pulse until smooth. Add to artichoke mixture and stir well.

4. Place over low heat and cook, stirring constantly, until cheese is melted and mixture is bubbling. Transfer to a warm serving bowl or a chafing dish and serve hot, with tostadas, tortilla chips or sliced baguette.

 

Get more Food Processor recipes in 650 Best Food Processor Recipes

Judith Finlayson & George Geary

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