• 1 egg, slightly beaten
• ¼ cup fresh lemon juice
• 1 tsp. Worcestershire sauce
• ½ cup grated Parmesan cheese
• 2 medium garlic cloves
• ½ tsp. Anchovy paste
• ½ tsp. coarse ground pepper
• ½ cup corn or vegetable oil

In blending jar, combine all ingredients, except oil, in order listed. Place cover on jar. Blend ingredients on speed 2 for 10 seconds. With blender running, open lid cap and pour oil in slow steady stream into blender. Continue blending until mixture is smooth and well blended. Spoon mixture into glass bowl and cover with plastic wrap; refrigerate until ready to use. Dressing may be kept for up to 1 week.

Makes about 1 cup of dressing.[/print_this]

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• 2 cups packed fresh spinach leaves
• 1 cup packed basil leaves
• ½ cup packed Italian parsley leaves
• ½ cup grated Parmesan cheese
• ½ cup pine nuts (pignoli)
• 2 large cloves garlic, minced
• 1 teaspoon grated lemon peel
• ¾ cup olive oil

Place all ingredients in workbowl of food processor fitted with cutting blade. Cover and process about 1 minute or until smooth. Stop occasionally to scrape down sides of bowl.

Makes about 1½ cups.

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• 1 pkg. (16 oz.) frozen chopped spinach, defrosted and well drained
• ½ cup canned water chestnuts
• 4 green onions, cut into 1½-inch pieces
• ¼ cup parsley leaves
• 2 large cloves garlic
• 1 pkg. (16 oz.) large curd cottage cheese
• 1 pkg. (1.4 oz.) vegetable soup and dip mix
• 1 cup sour cream

Combine all ingredients, except soup mix and sour cream in processor workbowl fitted with chopping blade. Process using PULSE (P) several seconds to blend. Add soup mix and sour cream; process mixture to desired consistency. Spoon into bowl; cover and chill at least 1 hour to blend flavors. Serve with chips or toasted pita bread.

Makes about 3½ cups.

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• ½ cup orange pepper, cut into ¾-inch chunks
• ½ cup purple onion, cut in ½-inch pieces
• 2 to 3 medium jalapeños, seeded and quartered
• 2 large cloves garlic
• Juice of 1 lime
• 1½ cups tomato, cubed
• 1 large mango, cubed
• ½ cup fresh cilantro leaves
• 1 cup canned whole kernel corn

In blender jar, combine pepper, onion, jalapenos and garlic. Place lid on jar. PULSE several times, for about 5 seconds each, to chop ingredients. Add lime juice, tomato, mango and cilantro and PULSE several times until vegetables are chopped and mixture is blended. Spoon mixture into bowl; stir in corn. Cover and refrigerate until ready to serve. Serve with tortilla chips.

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• 1 can (14½ oz.) chick peas, rinsed and drained
• 2 large cloves garlic
• 3 tbsp. tahini
• 2 tbsp. parsley
• 2 tbsp. olive oil
• ¹/³ cup fresh lemon juice
• Salt to taste
• Olive Oil
• Chopped parsley

In processor workbowl fitted with chopping blade, combine chick peas and garlic. Process on HIgH (2) until pureed. Add tahini, 2 tbsp. parsley, 2 tbsp. olive oil and lemon juice. Process until smooth. Season with salt to taste. Spoon into serving bowl. To serve, top with additional olive oil and chopped parsley. Serve with toasted pita wedges.

Makes about 2 cups.

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• 1 small purple onion, cut in ¾-inch pieces
• 2 large cloves garlic
• 1 small tomato, cut in ¾-inch pieces
• 3 tbsp. Balsamic vinegar
• ¼ tsp. salt
• ¼ tsp. black pepper
• ²/³ cup olive oil

In blender jar, combine onion, garlic and tomato. Place cover on jar. PULSE several times, for about 5 seconds each, to chop ingredients. Add vinegar, salt and pepper. Replace lid on jar; remove lid cap. With blender running on STIR, add oil through opening in a slow, steady stream until mixture is completely blended. Cover and refrigerate until ready to serve. Use as dressing for crisp green salad or to marinate cooked vegetables such as asparagus or broccoli.

Makes about 1¼ cups.

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• 2 pkgs. (8 oz., ea.) cream cheese
• 1 pkg. (16 oz.) frozen chopped spinach, defrosted and well drained
• 1 can (14 oz.) drained artichoke hearts
• 1 pkg. (.9 oz.) spring vegetable soup and dip mix
• ¼ cup drained diced pimentos
• 1 large clove garlic

In processor workbowl fitted with chopping blade, combine all ingredients. Process on LOW (1) until smooth and well blended. Spoon into bowl; cover and chill at least 1 hour to blend flavors. Serve with chips or toasted pita bread.

Makes about 3½ cups.

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