Lakeland 61777, Instruction Booklet

Page: 11 / 20

11
CANNELLINI BEAN DIP – Makes 1 Small Bowl
Tip:
This dip is great with crudités, crackers, crisps or warmed pitta bread.
Ingredients Quantity
Canned Cannellini beans 125g, drained
Garlic clove 1
Ground nutmeg pinch
Lemon, small ½ zest and juice
Extra Virgin Olive oil 1 ½ tsp
Salt ½ tsp
Parsley 1-2 sprigs, stems removed and chopped
WHAT YOU DO
Put all the ingredients (except the parsley) in the bowl and pulse for a few seconds until
well mixed but not smooth.
Transfer to a serving bowl.
Wash and dry the lid, bowl and blade.
Put the parsley into the bowl and pulse.
Drizzle the dip with olive oil and sprinkle with parsley to garnish, and serve.
FRESH SALSA – Makes 1 Small Bowl
Tip:
This dip is great with crudités, crackers, crisps or warmed pitta bread.
Ingredients Quantity
Red Onion ¼
Garlic clove 1, peeled
Tomatoes, ripe 1
Coriander leaves 1 small bunch
Balsamic vinegar 1 tsp
Salt good pinch
WHAT YOU DO
Chop the onion into 2cm pieces and add to the bowl with the garlic. Pulse until you’ve
reached your desired consistency.
Quarter the tomatoes and add to the mixture with the coriander, pulse again.
Remove to a bowl, add the balsamic vinegar and salt.
Mix and serve.