Dips

[Guardian Angel]

Black Bean Dip

1-15 oz canned Organic Black Beans
1/4 cup Onion
1-2 Garlic cloves (peeled)
1/2 cup Red Bell Pepper
2 TBS Balsamic Vinegar
Cayenne to taste (optional)
2 Stalks Celery chopped fine
1/2 Zucchini chopped fine
1/4-1/2 Cucumber chopped fine
1 Carrot chopped fine
Sea Salt to taste

Mix all ingredients together.  Chill for at least 1 hour before serving.
Serve with corn chips of your choice.

[Guardian Angel]

Pizza Dip
 
Layer the following ingredients in a round glass pie dish:

8 oz cream cheese
1 jar Pizza sauce
2 cups mozarella cheese
Pepperoni
Olives and chopped onions

Bake at 350 for 25-30 minutes

Serve with Fritos scoops

[Guardian Angel]

Olive Pecan Spread


8 ounces cream cheese, softened
1/2 cup mayonnaise
1 (5 ounce) jar sliced green olives, (with pimentos) drained
1 cup coarsely chopped pecans


Mix together the cream cheese, mayonnaise, olives and pecans in a bowl.  Refrigerate at least 1 hour before serving

[Guardian Angel]

Sundried Tomato Dip

1/4 cup sundried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz cream cheese at room temperature
1/2 cup sour cream
1/2 cup regular mayonnaise
10 dashes hot red pepper sauce
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.  Add the scallions and pulse four or five times.  Serve at room temperature.