CHOCOLATE HAZELNUT SPREAD
MAKES 1 1/2 CUPS (375 ML)
INGREDIENTS
1/3 cup (80 ml)
water
2 cups (500 ml)
toasted hazelnuts
2/3 cup (160 ml)
sugar
1/3 cup (80 ml)
cocoa powder
1 tbsp (15 ml)
oil
DIRECTIONS
1.
Remove skin off the hazelnuts.
2. Place all the ingredients in the blender jar in the order listed above.
3. Secure the lid.
4. Set the speed control to the lowest speed and turn the blender on.
5. Slowly increase the speed to the highest setting, using the tamper
to push the nuts into the blades.
6. Continue to blend until it develops an even and creamy consistency.
Buffalo Chicken Dip
SERVES 4
INGREDIENTS
1 (250g) brick
cream cheese
3/4 cup (180 ml)
plain greek yogurt
1/3 cup (80 ml)
mayonnaise
1/3 cup (80 ml)
hot sauce
1/4 cup (60 ml)
crumbled blue cheese
1 cup (250 ml)
cooked chicken breast, chopped
DIRECTIONS
1.
Place the first four ingredients in the blender jar in the order listed
above.
2. Secure the lid.
3. Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the middle setting and blend for about
1
minute.
5. Add the blue cheese and chicken. Secure the lid.
6. Press the pulse button for 1 second and release it. Do this about 4-5
times so the chicken is incorporated into the dip, but still chunky.
7.
Dump the dip into a small baking dish.
8. Bake in a 350F preheated oven for 20-30 minutes, or until the dip is
starting to bubble up the sides of the dish.
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