EGGPLANT AND GARLIC DIP

SPINACH MUSHROOM AND ARTICHOKE DIP

HOT SPINACH DIP

INGREDIENTS:
1 medium onion, finely chopped,
2 garlic cloves, minced,
2 tablespoons oil,
1/2 lb. fresh spinach, chopped,
1/3 cup sour cream,
1/3 cup cream cheese,
1/3 cup mozzarella cheese,
1/4 cup blue cheese,
fresh chopped parsley,
salt and pepper to taste,
1/2 teaspoon red dried chili pepper;
DIRECTIONS:
Saute onion and garlic in 2 tablespoon oil; add spinach and cook until soft. Add the rest of the ingredients, mix well until all cheeses are melted; pour mixture into a baking dish and bake for 15 minutes on 450 F preheated oven. Serve with chips or garlic toasted bread.

BEAN AND CHEESE DIP

INGREDIENTS:

3 cups cooked pinto beans,

2 cups chopped onion,

4 minced garlic cloves,

1 cup shredded cheddar cheese,

1/2 cup sour cream,

1/3 cup tomato sauce,

1/3 cup olive oil,

1/2 teaspoon red crushed pepper,

1 teaspoon salt;

Sautee onion and garlic in 1/3 cup olive oil for 3,4 minutes;

Add tomato sauce, crushed pepper and salt; cook for 2 minutes;

Combine cooked beans, sauteed onion mixture, sour cream and cheddar cheese in a food processor until smooth.

Pour in a serving dish and garnish (optional) with sauteed onion and garlic. Serve with your favourite chips!

Enjoy!

tip- How to cook Pinto Beans:

Sort and wash beans in a colander under cold water. Soak 3 cups of beans over night in 6,7 cups of water.Cover and simmer for 1/2 to 2 hours until tender adding more water if necessary.