2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons olive oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)
1 can (15 oz.) black-eyed peas or black beans
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro (opt)
1/2 pound Roma tomatoes, coarsely chopped
1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.
Hot Spinach Dip
2 C Monterey Jack Cheese, shredded
8 oz cream cheese, softened
10 oz pkg frozen chopped spinach, thawed and squeezed dry
2 Tomatoes, finely chopped
3/4 C. Chopped Onions (I used 1/2 bunch of green onion)
1/3 C. half and half
1 Tbsp. finely chopped jalapeno (I used one sweet red bell pepper)
In mixing bowl combine cheese add spinach first and mix in other ingredients
Pour into a buttered dish.
Bake at 400 for 20-25 min. or until hot and bubbly.
Served with Soy Chips and Baked corn chip