KitchenAid Pro Line Serie Guide page 53

LAYERED MEXICAN DIP
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 (23 cm) 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 [30 ml] 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.
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2 tablespoons (30 ml) water
1 jalapeno pepper, stem and
seeds removed and cut into
quarters
1 can (15 oz.) (450 g) black
beans, rinsed and drained
4 ounces (125 ml) light
cream cheese
1 ⁄ teaspoon (2 ml) cumin
2
1 ⁄ teaspoon (2 ml) salt
2
4 green onions, thinly sliced
1 ⁄ small red bell pepper, diced
4
1 cup (250 ml) finely shredded
Mexican cheese blend
1 ⁄ cup (60 ml) chopped fresh
4
cilantro, stems removed
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