Cuisinart CFO-1000 User Manual

19

2. Scrape down the sides of the work bowl. Add 

  the hot sauce to taste, and while processing 

  slowly add water until desired consistency is 

  achieved. Add more water as needed. Taste 

  and add salt or other seasonings if desired.
3. This may be used immediately, or stored in the  

  refrigerator for up to 5 days. Bring to room  

  temperature and stir well before using. 

Very rich and packed with flavor, this dip  

is also great with crudités. 

Makes about 1 cup

1 

  garlic clove, peeled

½    teaspoon dried basil
4 

  sundried tomatoes (oil-packed), drained 

and cut into 1-inch pieces

1 

  large roasted red pepper, drained and cut 

into 1-inch pieces

1 

  teaspoon balsamic vinegar

2 

  ounces cream cheese, cut into 1-inch 

pieces

2 

  tablespoons sour cream

 

  pinch kosher salt, or to taste

1. Put the garlic and basil into the work bowl of 

  a chopper or food processor fitted with the 

  metal chopping blade. Pulse a few times to 

  break up, and then process until finely 

  chopped. Scrape down the sides of the bowl 

  and then add the sundried tomatoes, roasted  

  red pepper and vinegar. Process to chop, 

  about 10 to 20 seconds, stopping to scrape 

  down the sides of the work bowl as needed. 

  Add the cream cheese and sour cream. 

  Pulse to combine, and then process until 

  homogenous. Scrape down the sides of the 

  work bowl, and then process an additional  

  5 seconds. Add salt to taste. 
2. Transfer to a separate container and allow 

  to sit for at least 30 minutes to allow flavors 

  to develop. 

3. This may be used immediately after resting, or  

  stored in the refrigerator for up to a week. 

  Bring to room temperature and stir well 

  before using. 

In addition to being used as a side sauce for the 

fondue, this can also be spread on crostini, or 

used to jazz up a simple grilled cheese  

and tomato sandwich. 

Makes about 

2

⁄

3

 cup

1 

  garlic clove, peeled

12    pitted kalamata olives, drained
1 

  teaspoon fresh lemon juice

1 

  teaspoon drained capers

½    teaspoon Dijon mustard
½    teaspoon herbes de Provence

1

⁄

3

    cup mayonnaise 

1. Put the garlic in the work bowl of a chopper 

  or food processor fitted with the metal cho- 

  pping blade. Pulse a few times to break up, 

  and then process until finely chopped. Scrape  

  down the sides of the bowl and then add the 

  olives, lemon juice, capers, mustard and  

  herbes de Provence. Pulse to chop, and 

  then process until a paste is formed, about 

  30 seconds, scraping the sides of the work 

  bowl as necessary. Add the mayonnaise and 

  pulse to incorporate. 
2. This may be used immediately, or stored in the  

  refrigerator for up to a week. Bring to room 

  temperature and stir well before using.