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Two Classic Party Dips That Should Be At Every Holiday Soiree

Break out your blender and mix up these quick and easy sides that are perfect for every holiday party

Beet Hummus - Olive Oil, Toasted Almonds

Recipes copyright Roger Mooking 2016


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Beet Hummus:

Ingredients

  • 3 cups trimmed, peeled, and roughly diced Red Beets
  • 1/3 cup (80 mL) olive oil
  • 1 ½ cups (375 mL) toasted sliced almonds
  • 1 clove garlic
  • 1/3 cup (80 mL) olive oil
  • ½ tsp (2 mL) ground cumin
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) salt
For garnish:
  • ¼ tsp (1 mL) toasted cumin seed
  • ½ tsp (2 mL) lemon zest
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) toasted sliced almonds for garnish

Instructions:
  1. Add diced beets and first amount of olive oil to blender. Using plunger attachment, pulse and blend on medium low to start pureeing mixture. Remove plunger, cover with lid and increase speed to high. Blend on high for 7 minutes, until beets are just cooked through. With blender off, carefully remove lid (mixture will be hot) and scrape beet mixture down and off lid.
  2. Add almonds, garlic, remaining amount of olive oil, ground cumin, lemon juice and salt. Blend on high until mixture is smooth and creamy, about 1 minute. Let mixture cool. Place into serving bowl, and garnish with toasted whole cumin seeds, lemon zest, olive oil and additional toasted sliced almonds. Serve with pita chips.

Spinach Dip - Feta, Fennel

Recipes copyright Roger Mooking 2016
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Spinach Dip:
  • 1 ½ cups (375 mL) roughly chopped fresh fennel bulb, core and stalks removed
  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) full fat cream cheese, cubed
  • ½ cup (125 mL) feta, cubed
  • 1 cup (250 mL) packed baby spinach
For garnish:
  • ½ tsp (2 mL) toasted whole fennel seeds
  • ½ tsp (2 mL) chopped fennel fronds (optional)

Instructions:
  1. Add chopped fennel and olive oil to blender. Using plunger attachment, pulse, then puree on medium low. Increase speed to high, remove plunger, and cover with lid. Blend on high until fennel is very smooth and cooked through, 5 minutes.
  2. With blender off, carefully remove lid and scrape down sides and lid. Mixture will be very hot.
  3. Add cream cheese and feta. Blend on high until smooth, 30 seconds. Turn off.
  4. Add spinach and use plunger to tamp leaves down into mixture. Pulse very quickly 2 -3 times, just until spinach is chopped through. Place in serving dish and garnish with toasted whole fennel seeds and fennel fronds if using. Can be served warm or chilled.

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