Sharper Image 8291 SI, Instruction Manual

DRESSINGS

DIPS/SALSA/CHUTNEY

23

24

ROQUEFORT DRESSING

1

/

3

 cup Roquefort cheese

2

/

3

 cup mayonnaise

1

/

3

 cup sour cream

2 teaspoons vegetable oil
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on 
the cup to turn the unit on. Blend for 10 seconds. 
2. Twist on the sealable lid and refrigerate until ready to use.

CAESAR DRESSING

1

/

3

 cup white vinegar

1

/

3

 cup lemon juice, freshly squeezed

1

/

3

 cup water

¼ cup Parmesan cheese
2 tablespoons anchovy paste
1 clove garlic
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on 
the cup to turn the unit on. Blend for 10 seconds. 
2. Twist on the sealable lid and refrigerate until ready to use.

RASPBERRY BALSAMIC DRESSING

¼ cup balsamic vinegar
½ cup olive oil
1 teaspoon Dijon mustard
1 ½ tablespoon raspberry preserves
½ teaspoon onion powder
salt and pepper to taste
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on 
the cup to turn the unit on. Blend for 10 seconds. 
2. Twist on the sealable lid and refrigerate until ready to use.

1 teaspoon lemon juice
¼ teaspoon garlic salt
¼ teaspoon onion salt

1

/

8

 teaspoon black pepper

ARTICHOKE DIP

14 ounces artichoke hearts, drained, cut in half
1 cup mayonnaise
1 clove garlic
dash Worcestershire sauce
¾ cup Parmesan cheese
1 green onion, sliced
2 ounces pimentos
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on 
the cup to turn the unit on. Blend for 10 seconds. 
2. Pour into a pie plate and bake at 350˚F for 20 minutes.
3. Serve warm with crackers.

SUN-DRIED PESTO

8 ounces tomato paste
2 tablespoons fresh basil
2 tablespoons fresh parsley
1 clove garlic
3 tablespoons olive oil
½ cup sun-dried tomatoes
2 tablespoons pine nuts
salt and pepper to taste
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on 
the cup to turn the unit on. Blend for 10 seconds.
2. Serve chilled with sliced Italian bread.

BLACK BEAN DIP

15 ounce can black beans, drained
¼ cup onion, diced
1 clove garlic
1 tablespoon cilantro
¼ teaspoon cumin
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on 
the cup to turn the unit on. Blend for 10 seconds.
2. Serve with tortilla chips.

¼ cup roasted red peppers
¼ cup chicken broth
2 tablespoons balsamic vinegar
dash cayenne pepper