Cuisinart DLC-2009CHB - Manual (Page 23)

23
Roasted Garlic and Red Pepper Spread
There is no such thing as too much garlic when it is roasted.
Makes 2 cups
1 large head of garlic (entire bulb), cloves peeled
½ teaspoon extra virgin olive oil
1 cup lowfat sour cream
1 medium scallion, trimmed, cut into 1-inch pieces
1 large roasted red pepper (from a jar)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preheat oven to 375°F. Toss the garlic cloves in the olive oil and wrap in foil. Set on
middle oven rack and roast for 1 hour. Remove from oven and cool.
Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add
remaining ingredients and process for 10 to 15 seconds. Scrape work bowl and process
until smooth, about 10 seconds longer. Let sit in refrigerator to develop fl avor, about 1
hour. Serve with crudités or breadsticks.
Nutritional information per tablespoon:
Calories 12 (45% from fat) • carb. 1mg • pro. 0g • fat 1g • sat. fat 0g
• chol. 1mg • sod. 53mg • calc. 18mg • fi ber 0g
Creamy Guacamole
Fresh fl avors make this a great dip, sauce, topping, or side dish.
Makes 2 cups
1 small garlic clove
3 ripe avocados, about 3 cups pulp
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Insert metal blade in food processor. With machine on, drop garlic clove through feed
tube and chop. Scrape work bowl and add the avocado, lemon juice, salt and pepper.
Pulse 15 times to achieve a chunky guacamole, or if a creamy consistency is desired
process until ingredients are well blended. Serve with chips.
Nutritional information per tablespoon:
Calories 27 (76% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 38mg • calc. 2mg • fi ber 1g