• 2 14-ounce cans of black beans, rinsed and drained
• 2 garlic cloves
• 2 limes
• 1/2 C medium salsa
• Dean’s zesty guacamole
• 1 C Mexican cheese

Directions:

1. In a bowl, add the black beans, garlic, lime juice and salsa.
2. Put all of it in a food processor and process until smooth.  If it is really thick add more salsa until it smooths out. Also taste it to see if you want to add more salsa or lime. I like to serve it in a pie dish, but use whatever, just as long as it is kind of deep.
3. Spoon the whole mixture into your dish and even out. Spread an entire container of Dean’s Zesty Guacamole on top (this is like the secret ingredient, we have tried it with regular guac and it just isn’t as good! you can buy it in Kroger in the cream cheese section or somewhere around there). If you don’t have Zesty Guacamole, you can use regular guacamole and add medium salsa to it until it tastes “zesty”.
4. Sprinkle shredded cheese ( I like to use a Mexican cheese mix) over top. I think maybe about a cup, but I never measure, so don’t really know. I just cover with however much I feel like using.
5. Take more medium salsa and put along the edge of the dish and the center. Sometimes I use sour cream too, but people tend to eat around it because they want to be healthy. I think it looks prettier with the sour cream. If you use the sour cream, then put that along the inside edge after you do the salsa. Then put a small scoop in the center on top of the salsa.
6. Serve with chips.

Serves 8

Ingredients:

• 8 hard-cooked eggs
• 2 Tbsp lemon juice
• 1 Tbsp chopped green onion
• 1/4 tsp hot pepper sauce
• 1 can ( oz) crab meat, drained, flaked and cartilage removed
• 3 Tbsp fat-free mayonnaise
• 4 Tsp minced fresh tarragon
• 1/4 Tsp salt
• 1/8 Tsp cayenne pepper

Instructions:

1. Cut eggs in half lengthwise. Remove yolks; set aside egg white and four yolks (discard remaining yolks or save for another use).
2. In a bowl, mash reserved yolks.  Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne.
3. Add crab; mix well.
4. Stuff or pipe into egg whites.  Refrigerate until serving.

• 2 cans (15 oz) black-eyed peas, rinsed and drained
• 1 yellow pepper, seeded and chopped
• 1/2 C each chopped purple onion and roasted red pepper
• 1/2 C mined fresh parsley
• 1/4 C olive oil
• 2 Tbsp. white wine vinegar
• 1 Tbsp. seeded mustard
• 2 cloves garlic, minced
• 1 Tsp. cumin
• Salt nd pepper to taste

Instructions:

Combine all ingredients; cover and chill.  Makes 4 1/2 C dip.  Serve with toasted pita triangles.

• 1 pkg. (8 oz.) cream cheese, softened
• 1/4 c. each mayonnaise and sour cream
• 1 can (6 oz.) crabmeat, drained (or use equivalent imitation crab)
• 1/4 c. minced onion
• 1 Tbsp. lemon juice
• 1/8 tsp hot pepper sauce

Instructions:

1. Beat cream cheese until fluffy.
2. Stir in remaining ingredients.
3. Spoon into oven-proof dish.
4. Bake at 350° for 30 minutes.

Servings: Makes 1 Cup