Method
1. With the chopping blade in place, add the feta, sour cream, mayonnaise, lemon
zest and juice, garlic, dill, oregano, thyme, salt and pepper to the bowl.
2. Lock the lid in place and PULSE until mostly smooth.
3. Refrigerate at least 1 hour, then stir in the red pepper flakes and drizzle with olive
oil. Serve with toasted pita bread or fresh vegetables.
Chipotle Chicken Stew（Serves 4-6）
Method
1. Wash hands with soap and water. DO NOT rinse raw poultry. To avoid cross
contamination, wash hands, utensils, cutting boards, etc. after touching raw
poultry.
2. With the chopping blade placed in the bowl, puree the first 8 ingredients. Pour
this into the pot of your slow cooker.
3. Stir the zucchini and beans into the sauce. Push the chicken down into the sauce.
4. Cover and cook on HIGH for 3 hours or LOW for 6-7 hours (internal temperature
of the chicken should be 165° F when done).
5. Shred the chicken with 2 forks, top with cheese and serve hot.
Cabbage and Pea Salad (Serves 10)
Ingredients
• 20 oz. diced tomatoes with chilies
• ½ large onion, cut up
• 3 chipotle chilies in adobo sauce
• 2 Tbsp, adobo sauce
• 4 cloves garlic
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 large zucchini, chopped
• 15 oz. black beans, drained
• 2lbs. boneless, skinless chicken
thighs shredded cheddar cheese,
to taste
Ingredients
• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 1 tsp. dill weed
• ½ tsp. salt
• 1medium cabbage, cut into chunks
• 1 large sweet onion, cut into
chunks
• 16 oz. frozen peas, thawed
• pepper, to taste
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