Poor Man's Caviar (Linda's chip dip)

Marinade: 1 cup oil 1/2 c. apple cider vinegar 1/2 c. sugar 3/4 t. salt 3/4 t. pepper (or less) Dash of lemon juice Veggies 1 can black beans 1 can white shoepeg corn 1 can blackeye peas 1 cup green peppers (finely chopped) 1 c. celery (finely chopped) 1/4 c. onion (finely chopped) 1 small jalapeno (finely chopped) Combine marinade ingredients in a sauce pan. Put on medium heat and increase heat until boiling. Remove from heat and allow to cool while preparing veggies. Once cool, add veggies and dash of lemon juice. Marinade veggies overnight in refrigerator. Drain juice (if desired) and serve with tortilla chips.

Kopanisti

Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. The Greeks like to flavor it with garlic, mint and pickled peppers to make a piquant dip for pita bread. Serve it with radishes and cucumber spears for dipping, too.

Ingredients:

• 1/2 lb. Greek or French feta cheese
• 3 Tbs. extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 Tbs. minced fresh mint or 1 tsp. crumbled
  dried mint
• 1/4 tsp. red pepper flakes, plus more as needed
• 6 Italian peperoncini (pickled green peppers),
  chopped, plus more as needed

Directions:

In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 tsp. red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl. Makes 1 1/2 cups; serves 4.

from http://www.williams-sonoma.com/recipe/greek-feta-spread-kopanisti.html

Chunky Salsa -- Becky

1 can corn-drained
1 can black beans-drained
1 can olive-drained
1 diced tomatoes- don't drain
3 large cloves of Garlic minced
1 red pepper- cut in small pieces
1 tsp olive oil
1 tsp vinegar
1 tsp sugar
1 tsp chopped cilantro

Mix together and enjoy. Even better the second day!

Refried Bean 7 Layer Dip

Mix and add together:

1 cup refried beans (dried beans from cannery)
1 and 1/4 cups boiling water
1/3 cup shredded cheddar cheese
1/8 cup dry pack onions
1 small can mild green chilies

Allow first 4 ingredients to sit 10 minutes.  Add green chilies.  Add salt and garlic to taste.  You may also add 2-3 TBSP of salsa.  Spread out on serving plate.  Continue to layer with taco flavored sour cream (1/3) package or less of taco seasoning added to sour cream, diced tomatoes, grated cheddar cheese, green onions, chives, black olives, etc.  Serve with chips of choice

Really Great Refried Beans-April

1-15 oz. can Black or Pinto Beans
1/3 C of juice from can of Diced Tomatoes (will use the remainder for Chicken Enchiladas)
1/3 C Chicken broth, either boxed or canned
1/8 tsp. Garlic Powder
1/2 tsp. Cumin Powder
1 Tb. Dried Onion Flakes
1/4 c chopped Cilantro or chopped Green Onions
1/4 C Mexican Cotija or Feta cheese, crumbled

Empty beans and bean juice in a medium saucepan. Add cumin, garlic powder and onion flakes. Mix together, and let simmer until bean and juice is evaporated.

Take off heat, and mash down half of the beans, leaving some left whole. Add 1/3 C chicken broth, stir and simmer on low heat for about 1-2 minutes. It should look a little soupy.

Pour out on to platter, crumble the Cotija or Feta chhese on top of the beans. Sprinkle chopped cilantro or chopped green onion on hot beans.

Can be served as a dip with chips

Bean Dip-Elisa

1 can Black Eyed Peas, drained and rinsed
1 can Navy Beans, drained and rinsed
2 cans Rotel tomatoes and chiles
1 can corn, drained
3 avocados, pitted and chopped
1 envelope Good Seasonings Italian Seasoning Mix
Oil, water, and vinegar

Mix Italian Seasoning mix with oil, water and vinegar according to package directions. (I use the lowfat method)
Mix in all other ingredients.
Serve with chips.