Presto® SaladShooter® Recipe: Sliced Veggies with Hummus and Warm Bean Dip
A Recipe for your Professional SaladShooter® slicer-shredder
Sliced Veggies with Hummus and Warm Bean Dip

Crunch away guilt-free with your favorite dips. Veggies are a considerably healthier option to crackers. And making vegetable trays just got easier!

Veggie Options

  • Carrots, peeled
  • Cucumbers, peeled if desired
  • Zucchini
  • Yellow Squash
  • Radishes
  • Golden Beets, peeled
  • Jicama, peeled

Dip Options

    Favorite Hummus variety

    Warm Bean Dip


  • 8 ounces Pepper Jack Cheese
  • 1 (16-ounce) can fat-free refried beans
  • 1/2 cup medium salsa
  • 1/3 cup fat-free plain yogurt
  • 3/4 teaspoon ground cumin

Clean vegetables. Fit Professional SaladShooter® slicer/shredder with Thick Slice or Ripple Slice Cone. Slice vegetables to shape desired. Serve with favorite hummus variety or Warm Bean Dip.

For Warm Bean Dip: Fit SaladShooter® with Shredding Cone. Shred cheese into a small bowl; set aside. In a large bowl, combine beans, salsa, yogurt, cumin, and 1 1/2 cups reserved cheese until blended. Transfer mixture to a 2-quart microwave-safe casserole; smooth to make an even layer. Sprinkle remaining cheese over the top. Microwave on high for 4 to 6 minutes, or until heated through.

 

Presto Tip:

Cut and position vegetables to fit the SaladShooter® chamber accordingly for making long or round slices. Keep cut veggies in the refrigerator so they are handy when you want a quick snack.

  Recipe Book

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*Professional model only.

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