Breville BSB530XL User Manual download pdf (Page 45)

45

PAge heAder.....

RECIPES

7 LAYER DIP

Serves 8

INGREDIENTS

2 X 15oz (435g) black beans, drained

2 ½ onions, quartered and separated

8 cloves garlic, peeled

1 lime, juiced

2 jalapenos, seeded

4 tomatoes

½ bunch cilantro

3 large avocados

1 pint (453g) sour cream

2.25 oz (64g) can slice olives, drained

1 cup (113g) shredded 4 cheese Mexican blend,

divided

Salt & pepper to taste

METHOD

1. Place black beans into medium mixing

bowl. Assemble the motor body with the

mashing leg attachment set to coarse

setting; using speed 15 mash beans until

smooth.

2. Assemble motor body with the

processing bowl using the S Blade™.

3. Place 1 onion quartered and 3 cloves

garlic into processing bowl ﬁtted with

S Blade™ and pulse on speed 15 ﬁve to

ten times.

4. Remove onion garlic mixture from

processing bowl and place into medium

sauté pan on medium heat and sweat

for 3–4 min until onions are translucent.

Mix mashed beans to sauté pan and

season with salt and pepper. Set aside

for later use.

5. Place 1 onion quartered, 1 jalapeño, 2

garlic cloves, into processing bowl ﬁtted

with S Blade™. Pulse 5–10 times until

chopped. Add tomatoes, ½ lime juice

and salt and pulse 5–10 times until salsa

consistency. Remove from processing

bowl and set aside for later use.

6. Peel and seed 3 avocados and place into

a medium mixing bowl. Assemble motor

body with mashing leg attachment

on coarse setting; using speed 15

mash avocadoes to desired guacamole

consistency.

7. Assemble motor body with the

processing bowl using the S Blade™.

8. Place 3 garlic cloves, ½ onion, 1 jalapeno

½ bunch cilantro and ½ lime juice into

processing bowl and pulse 5–10 times

until chopped. Fold mixture into mashed

avocados. Set aside for later use.

9. In a 9" x 12" dish evenly spread the bean

spread on the bottom followed by a layer

of ½ cup 4 cheese Mexican blend. Next

spread the sour cream evenly over the

layer cheese. Then spread the guacamole

evenly over the sour cream. Next add

the salsa evenly over the guacamole.

Finally sprinkle sliced olives over the

guacamole and top with remaining ½

cup of 4 cheese Mexican blend.

Serve with tortilla chips.

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