Download Magic Bullet Basics

Party
Party Dips
Dips
1/4 cup (fat-free) chicken or vegetable broth
2 Tbs. balsamic vinegar
dollop of sour cream (optional)
cayenne pepper to taste (optional)
First … Drain most of the liquid out of the canned beans.
Then … Load all the ingredients, in the order they are listed, into the
Tall Cup.
And … Twist on the Cross Blade and quickly Pulse (Page 17) until
you reach the desired consistency.
This dip is great, either chunky or smooth. If you want it
chunky, don’t overdo the Pulsing. Quickly Pulse, stop and let
the ingredients settle. Use the Tap technique (Page 19) to
speed up the settling process. Pulse again and repeat until you’ve
created the bean dip of your dreams!
This dip is great both warm and cold. If you go for the warm
version, try adding 1/4 cup of cheddar cheese to the
ingredients before you blend it. (If you don’t have room,
partially mix the ingredients, then add the cheese.) Take the blade
off, place the Shaker/Steamer Top on the cup and microwave for
about 2-3 minutes (until warm throughout). Give the dip another
quick Pulse or two, then serve immediately. The warm version goes
perfectly with nachos or sliced crusty Italian bread.
Use your favorite type of bean. Black beans can be
substituted with pinto beans, white beans, whatever you’re into.
Black bean sauce Add a cup of broth, then microwave to make
a perfect sauce for pouring over chicken or fish.
Black bean soup Add a cup of broth, then microwave to make a
zesty, flavorful soup — a great way to use any leftover dip. Throw in
a few shrimp for a real treat.
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Party
Party Dips
Dips
Speedy Guacamole
A little guacamole trivia: During Super Bowl 2002, football fans
consumed 13.2 million pounds of guacamole. Don’t deprive your
guests! With this simple, delicious recipe it’s easy to give the gift of
guacamole.
2 avocados
2-3 cloves garlic
squeeze of lemon or lime juice (optional)
1 boiler onion or 1/4 of a regular sized onion (about 1/4 cup)
4-6 cherry tomatoes or 1/2 regular size tomato (about 1/4 cup)
1-2 sprigs of fresh cilantro
1/6 of a jalapeño pepper (optional)
salt and pepper to taste
First … Scoop out the meat of the avocados, discarding the pit, and
place it in the Short Cup.
Next … Place the remaining ingredients, in the order they are listed,
into the Short Cup. (You may have to cut the tomatoes a bit,
depending on the size you choose.)
Then … Twist on the Cross Blade and place the cup onto the
Power Base.
And … Give it 3 or 4 quick Pulses until all the ingredients are
chopped and blended. Make sure to apply a bit of counter-clockwise
pressure to the cup to keep it from Locking On.
(See Pulse technique on Page 17).
Since guacamole is thick, you may need to
use the Tap technique (Page 19) to make
sure everything gets completely chopped.
Guacamole tastes best when it’s
chilled. Serve with nachos, as a
taco or fajita topping, or add a
dollop to the top of a juicy burger and
dig in. Mm-mmm!
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