Magic Bullet Blender Appetizers and Spreads: Before You Know It Bean Dip, Hallelujah Hummus, Lickety-Split Deviled Ham, Suddenly Stuffed Mushrooms

BEFORE YOU KNOW IT BEAN DIP

1 (15 oz.) can black beans, drained*
1/4 of a medium-sized onion (about 1/4 cup)
1-2 cloves garlic
1/4 cup roasted red peppers
1/4 cup (fat-free) chicken or vegetable broth
2 Tbsp. balsamic vinegar
dollop of sour cream (optional)
cayenne pepper to taste (optional)

1. Drain most of the liquid out of the canned beans.
2. Load all the ingredients, in the order they are listed, into the Tall Cup.
3. Twist on the Cross Blade and quickly Pulse until you reach the desired consistency.

Serving Suggestion
This dip is great both warm and cold. If you go for the warm version, try adding 1/4 cup of cheddar cheese to the ingredients before you blend it. (If you don't have room, partially mix the ingredients, then add the cheese.) Take the blade off, place the Shaker/Steamer Top on the cup and microwave for about 2-3 minutes (until warm throughout). Give the dip another quick Pulse or two, then serve immediately. The warm version goes perfectly with nachos or sliced crusty Italian bread.

*Use your favorite type of bean. Black beans can be substituted with pinto beans, white beans, whatever you're into.

Black bean sauce:
Add a cup of broth to make a perfect sauce for pouring over chicken or fish.

Black bean soup:
Add 2 cups of broth to make a zesty, flavorful soup -- a great way to use any leftover dip. Throw in a few shrimp for a real treat.

HALLELUJAH HUMMUS

1/4 cup chicken (or vegetable) stock
14 oz. can chickpeas (garbanzo beans), drained
3 cloves garlic
3 Tbsp. lemon juice
3 Tbsp. tahini (sesame paste)

1. Add all ingredients, except for paprika and olive oil, into the Tall Cup.
2. Twist on the Cross Blade and blend until smooth.
3. Salt and pepper to taste.

Serving Suggestion
Hummus is best served cold, with warm triangles of pita bread. The traditional way to serve it is to pour the hummus into a bowl and drizzle it with olive oil, then sprinkle the top with paprika.

LICKETY-SPLIT DEVILED HAM

1 1/2 cups cooked smoked ham (or fat free smoked turkey ham)
1/3 cup chicken broth
1 Tbsp. Dijon mustard
1/4 cup onion

1. Add the ingredients in the order they appear to the Short Cup and twist on the Cross Blade.
2. Give it 5 or 6 quick Pulses. Just press down on the cup and release the pressure immediately, pause and let the ingredients settle, then quickly Pulse again until you've reached a good consistency.

Serving Suggestion
Serve sandwich-style on bread, or Pulse until smooth and serve it pate-style as a spread for crackers, or slices of crusty Italian or French bread.

Pinwheel Sandwiches:
Deviled ham is perfect for pinwheel sandwiches, just spread the ham and some cream cheese evenly over lavash bread and roll up into a log. Slice into 1/2-3/4-inch rounds (you may need a toothpick to hold the wheels together) for a lovely lunchtime treat.

SUDDENLY STUFFED MUSHROOMS

10 to 12 large mushrooms
1/4 cup Ricotta cheese
1/2 cup fresh spinach
1 oz. Parmesan cheese
1 clove garlic
1/4 of a medium-sized onion (about 1/4 cup)
splash of chicken (or vegetable) broth

1. Preheat the oven to 350 degrees.
2. Pop the stems off of the mushrooms, making an area for the stuffing in the mushroom top.
3. Load all the ingredients, except for the mushrooms, in the Short Cup and twist on the Cross Blade.
4. Pulse until the consistency is slightly textured, but not quite smooth.
5. Spoon the mixed ingredients into the mushroom tops and cook on a lightly greased baking sheet for 15-20 minutes.

Notes
This recipe fills about 10-12 mushrooms. If you want to make more, simply double the ingredients.

Tip!
This recipe is the standard stuffed mushroom recipe. Feel free to add crab meat, crumbled bacon, lobster, whatever your heart desires into this mix and you'll have scrumptious stuffed mushrooms that will have your guests swooning!