Once I go to the trouble to get my big food processor out—I want to process everything. It is very satisfying to throw in several ingredients and press the ON button. The machine does the rest.

I feel like an accomplished cook when I spoon out the beautifully mixed concoction.

Here are three easy recipes that are made in the food processor. They can be made in advance and served in a variety of ways.

This first recipe is ideal for the winter months when fresh basil is not in season. Fresh spinach is an easy, less expensive substitute.

Spinach-Pesto Dip

Makes 1 ½ cups

3 cups fresh spinach, packed tightly

1 cup fresh basil

½ cup Parmesan cheese, grated

1 ¾-ounce jar pine nuts, toasted

1 garlic clove

1/3 cup fresh lemon juice

1/3 cup olive oil

1 teaspoon pepper

Salt to taste

Garnish with cherry tomato halves, optional

Place all ingredients into a food processor; pulse until creamy. Serve with pita chips or assorted raw vegetables. It also can be tossed with any warm pasta.

Learn from Leslie: To toast pine nuts simply place them in an ungreased, nonstick skillet. Toss them around for a couple of minutes on medium to medium-high heat. Remove and allow to cool.

Jalapeño-Artichoke Dip

Makes 2 ½ cups

1 (14-ounce) can artichoke hearts, drained

1/3 cup jalapeño slices (pickled style in jar), plus extra for garnish

1 (8-ounce) package cream cheese

½ cup Monterey Jack cheese, grated

2 tablespoons olive oil

2 tablespoons juice from jalapeño slices

Juice of 1 lemon

Place all ingredients into the bowl of a food processor; pulse until creamy. Serve with crackers. This dip also makes a yummy toasted crostini.

Spread the Jalapeño-Artichoke Dip onto French bread slices, top with extra grated Monterey Jack cheese, and broil. Garnish with a jalapeño slice. This is a quick hot appetizer that easily can be passed.

Roasted Red Pepper Hummus

Makes 4 to 5 cups

1 (29-ounce) can garbanzo beans (chickpeas), drained

1 (12-ounce) jar roasted red peppers in water, drained

1/3 cup fresh lemon juice (juice of 2 lemons)

¼ cup tahini (well stirred)

1 garlic clove

1/8 teaspoon cayenne pepper

Salt to taste

Garnish with toasted pine nuts, optional

Place all ingredients in the bowl of a food processor; pulse until creamy.

Serve with homemade bagel or pita chips or assorted vegetables. 

Leslie Byars Register

Yields 4-5 Cups

Roasted Red Pepper Hummus

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Ingredients

• 1 (29-ounce) can garbanzo beans (chickpeas), drained
• 1 (12-ounce) jar roasted red peppers in water, drained
• 1/3 cup fresh lemon juice (juice of 2 lemons)
• ¼ cup tahini (well stirred)
• 1 garlic clove
• 1/8 teaspoon cayenne pepper
• Salt to taste
• Garnish with toasted pine nuts, optional

Instructions

1. Place all ingredients in the bowl of a food processor; pulse until creamy.
2. Serve with homemade bagel or pita chips or assorted vegetables.

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If you are trying to cut back on extra salt and fat but still crave the crunch of chips, here is an easy solution without sacrificing flavor.