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Portable Blender Picks - 5 recipes

Desserts, snacks and dinners—utilize this amazing appliance to it’s fullest potential! Find delicious recipes, share your favorite tips, and take advantage of other members’ portable blending secrets.

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Top Recipe

By á-177978

Rate this recipe 4.5/5 (14 Votes)
Gorgonzola & Toasted Walnut Spread 1 Picture
Details

Servings 8
Preparation time 10
Cooking time 10

  • 1 cup Gorgonzola cheese, crumbled
  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons half-and-half
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup walnuts, chopped, toasted*
  • 1 tablespoon fresh parsley, chopped
  • French bread slices
  • Apple and pear slices

See this recipe

Walnuts give this Gorgonzola cheese bread a nice crunch and flavor

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Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread k...

  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, thinly sliced
  • 2 teaspoons ground cumin
  • 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice; more to taste
  • 1 tablespoons soy sauce
  • 1/2 teaspoon kosher salt; more as needed
4.5/5 (32 Votes)

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Tropical mango margaritas are easy to make, and quite tasty! Perfectly refreshing on a hot afternoon

  • 1 (10-ounce) can frozen margarita drink mix
  • 1 cup mango nectar
  • 1/2 cup tequila
  • 2 cups cracked ice
4.5/5 (12 Votes)

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Cookie butter. Not sure who invented it, but it is certainly delicious! Try different cookies and add different s...

  • 2 (8.8-ounce) packages caramelized biscuit cookies, like Biscoff
  • 2 tablespoons light brown sugar, packed
  • 5 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 tablespoon molasses
  • 2 tablespoons vegetable oil
  • 1 cup water
4.8/5 (13 Votes)

By

The homemade black bean dip makes these bean & chicken wraps something special -- worth the extra steps and effort

  • CHICKEN WRAP:
  • 1/2 cup black bean dip, recipe below
  • 4 (7 or 8-inch) whole wheat flour tortillas
  • 12 ounces cooked skinless chicken or turkey breast, chopped, about 2 1/3 cups
  • 4 cups romaine or whole fresh baby spinach leaves, shredded or torn
  • 1 cup fresh cilantro, coarsely snipped
  • 1/4 cup Old El Paso™ salsa
  • BLACK BEAN DIP:
  • 1 tablespoon canola oil
  • 3/4 cup onion, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 1 (15-ounce) can Progresso black beans
  • 1/2 cup water
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle chile pepper in adobo sauce, finely chopped
  • 1/8 teaspoon salt
4.3/5 (9 Votes)

Any burning questions? Our chefs answer!

Bean & Salsa Chicken Wrap Gorgonzola & Toasted Walnut Spread