Texas Caviar

recipe from Chenae Duerden

1 can black beans
1 can black eye peas (I used garbanzo beans)
1 cup frozen corn
2 avocados
3 roma tomatoes
3 Tbsp minced green onion
3 Tbsp (or more) diced red onion
Cilantro, to taste
Lime juice, to taste
Olive oil, to taste
1 pkg Good Seasons Italian salad dressing mix

Combine all ingredients in a large bowl. Serve with tortilla chips.

Black Bean Hummus

Recipe from friends, Tiffany & Heather

2 cans black beans
2 cans garbanzo beans
2 cloves garlic
1/4 c. tahini
1-1/2 t. salt
2 t. cumin
1/4 c. olive oil
1/8 c. lemon juice
1/3 c. water

Combine in food processor and combine until smooth scraping sides occasionally.

Our Favorite Hummus

Recipe from Ina Garten, cut in half

2 garlic cloves
1 cup canned chick peas, drained, liquid reserved
3/4 t. kosher salt
3 T. tahini
3 T. freshly squeezed lemon juice (1 lemon)
1 T. water or liquid from the chickpeas
4 dashes hot sauce

Put all ingredients into a food processor and process until the hummus is coarsely purred. Taste, for seasoning, and serve chilled or at room temperature.

Fruit Dip

Chenae Duerden

2-8 oz pkgs Cream Cheese
1-16 oz carton Heavy Whipping Cream
Powdered Sugar
2 tsp Vanilla (separate)
1 ½ cups Brown sugar
½ tsp Cinnamon

Whip whipping cream until it starts to make peaks, and then slowly add 1½ cups powdered sugar. Taste it to see if it is sweet enough, and if it’s not – add powered sugar. Add 1 tsp vanilla.

Mix about 1 and ½ cups Brown Sugar with cream cheese. Taste and add more brown sugar if its not sweet enough. Add 1 tsp Vanilla. Fold whipping cream mixture into cream cheese with spatula until all blended. Add cinnamon.

Spinach Artichoke Dip

1 (14 oz) can artichoke hearts, drained and chopped

1 c. grated Parmesan cheese

1 c. mayonnaise

3 oz. cream cheese, softened

3 oz. frozen chopped spinach, thawed and all water squeezed out

Mix all ingredients and bake for 30 minutes at 350 or until lightly browned. Serve warm with crackers, chips, or breads.