16
Fire Roasted Tomato Salsa with Tortilla Chips
Ingredients:
14.5 oz. Can Fire-Roasted Tomatoes, With Juice
1
/2 Small Red Onion, Peeled, Roughly Cut
4 Cloves Garlic Peeled
1
/2 tsp. Salt
1
/4 tsp. Black Pepper
1
/4 tsp. Ground Cumin
1
/4 Cup Cilantro Leaves
2 tbsp. Fresh Lime Juice
6 oz. Baked Tortilla Chips
Directions:
Place all ingredients in the 40 oz. blender jar and pulse until fairly smooth. Taste
and adjust seasonings, if desired. Serve right away with chips or refrigerate for
up to 2 days. Makes about 1
1
/2 cups.
40 oz. Bowl
Bowl Lid
Recipes
Smoked Salmon Spread
Ingredients:
8 oz. Low Fat Cream Cheese, At Room Temperature
1
/4 Cup Low Fat Sour Cream
1
/4 Cup Low Fat Greek Yogurt
1 tbsp. Fresh Lemon Juice
2 tsp. Fresh Dill, Plus More For Garnish
2 tsp. Chives (Or Green Onions) Plus More For Garnish
1
/2 tsp. Salt
1
/4 tsp. Freshly Ground Black Pepper
8 oz. Smoked Salmon, Roughly Chopped Thinly Sliced Rye Bread
Rounds
Directions:
Place the cream cheese, sour cream, yogurt, lemon juice, dill, chives, salt, pepper,
and half of the smoked salmon in the 40 oz. blender jar.
Pulse until smooth.
Place the spread in a serving dish and mix in the remaining salmon. Garnish with
dill and chives, if desired. Serve right away with rye bread rounds or chill until
serving. Serves 8.
40 oz. Bowl
Bowl Lid
BL206Q_30_IB_ENG_111228_1.indd 16 11-12-29 10:49 AM
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