Nesco HB-17, Care/Use Manual

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Salads, Dips and Dressings 

Pico de Gallo Dip

Makes 2-4 servings

2 

Tomatoes, large, chopped

1 

Onion, medium, chopped

1 C.   

Cilantro, finely chopped

2 t.   

Lemon or Lime juice (choose your favorite)

1 bag  Tortilla chips (your favorite brand)

Place Cilantro into chopper bowl and finely chop. Add Tomato, Onion and Lemon or 

Lime juice, blend into small pieces. Pulse using variable speed control. Serve with 
chips and guacamole dip.

Spinach Dip

Makes 6 to 8 servings

1 C.   

Mayonnaise

1 C.   

Sour Cream

1 (8 oz.) can   

Water Chestnuts

1 pkg. (1-1/2 oz)  Vegetable soup mix

1 pkg. (10 oz)  

Spinach, chopped, thawed

Mix all ingredients into the chopper bowl and mix until well blended.
Serve with Pumpernickel bread, remove center of loaf and replace with dip.

Feta and Garlic Paté

Makes 2 cups

4 

Garlic cloves, minced

4 

Anchovy fillets, minced

6 T.   

Butter, softened

8 oz.  

Cream cheese

6 oz.  

Feta cheese

1/4 C.  Sour Cream

1 T.   

Green Onion, finely chopped

3 drops  Tabasco sauce

Black pepper to taste
Combine all ingredients into the chopper bowl and blend until smooth and creamy.
Serve with crackers, breadsticks or use for wraps and spreads.