KitchenAid PROLINE KPCB148 Manuel D’Utilisation
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51
B
LENDER
R
ECIPES
2 tablespoons
water
1 jalapeno pepper, stem and
seeds removed and cut into
quarters
quarters
1 can (15 oz.) black beans,
rinsed and drained
4 ounces light cream cheese
1
⁄
2
teaspoon cumin
1
⁄
2
teaspoon salt
4 green onions, thinly sliced
1
⁄
4
small red bell pepper, diced
1 cup finely shredded Mexican
cheese blend
1
⁄
4
cup chopped fresh cilantro,
stems removed
stems removed
CHEF’S BLENDER
Place water and jalapeno pepper in blender jar. Cover and blend at Medium 10 seconds;
scrape sides of blender jar. Add beans, cream cheese, cumin, and salt. Cover and blend at
Low about 20 seconds, or until smooth.
scrape sides of blender jar. Add beans, cream cheese, cumin, and salt. Cover and blend at
Low about 20 seconds, or until smooth.
Spread in 9-inch pie plate or other shallow dish. Top evenly with remaining ingredients in
order given.
order given.
BAR BLENDER
Place water and jalapeno pepper in blender jar. Cover and blend at Pulse 2 times, 10
seconds each time; scrape sides of jar. Add beans, cream cheese, cumin, and salt. Cover and
blend at Pulse about 20 seconds, or until smooth. Continue with Chef’s Blender directions.
seconds each time; scrape sides of jar. Add beans, cream cheese, cumin, and salt. Cover and
blend at Pulse about 20 seconds, or until smooth. Continue with Chef’s Blender directions.
Yield:
16 servings (2 tablespoons per serving).
Per Serving:
About 80 cal, 4 g pro, 7 g carb, 4 g total fat, 2 g sat fat,
10 mg chol, 190 mg sod.
LAYERED MEXICAN DIP