DIP RECIPES

Black Bean Dip

2 14.5 ounce cans black beans
2 cloves garlic, peeled
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon extra virgin olive oil
2 to 3 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro, optional
1/2 cup chopped red or yellow onion
1/4 cup chopped red bell pepper, optional
1 to 2 tablespoons minced jalapeno pepper
1/4 teaspoon salt, optional
1/2 cup nonfat sour cream
baked or fat free tortilla chips

Drain beans, reserving liquid and set aside. Put beans into a food processor or blender with garlic, garlic powder, cumin, chili powder, oil, lime juice and cilantro. Process all together until smooth, adding some of the reserved bean liquid if mixture is too dry. Add salt, onion, red pepper and jalapeno to dip and process several more seconds until thoroughly blended. Adjust seasonings if necessary transfer to a serving bowl and top with nonfat sour cream and a sprig of fresh cilantro. Serve with salsa and baked corn tortilla chips.


Old Bay Hot Crab Dip

1 cup mayonnaise
1 1/2 cups grated Cheddar cheese
1 1/2 teaspoon Old Bay Seasoning, plus a dash more
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 pound lump or backfin crab meat

Combine mayonnaise, 3/4 cup cheese, 1 1/2 teaspoons Old Bay Seasoning, Worcestershire sauce and dry mustard. Carefully fold in crab meat. Spoon mixture into a 1 quart casserole dish and top with the remaining cheese. Sprinkle with a dash of Old Bay Seasoning. Bake at 350F for 15 minutes or until it begins to bubble around edges. Serve with bread, crackers or pita chips. Serves 8 to 10.