Spicing it Up

In honor of Cinco de Mayo we are spicing up dinner tonight and topping it all off with mock margaritas!! Arriba, arriba!!!!

Touchdown Taco Dip

1 can (16 oz.) refried beans

1 package (8 oz.) cream cheese, softened

1 cup sour cream

2 Tbsps. taco seasoning mix

2 garlic cloves, finely minced

1/2 cup cheddar cheese, shredded

1/2 cup pitted ripe olives, sliced

1 medium tomato, seeded and diced

1/4 cup thinly sliced green onions with tops

2 Tbsps. fresh cilantro or parsley

Baked Tostitos

Preheat oven to 350 degrees. Spread refried beans over bottom of round baking pan.

Combine cream cheese, sour cream, garlic and taco seasoning. Mix well. Spread cream cheese mixture evenly over beans.

Sprinkle cheddar cheese over cream cheese mixture.

Bake 15-18 minutes or until hot. Remove from oven. Sprinkle olives, tomato, onions and cilantro over dip. Serve warm with Baked Tostitos.

Black Bean Salad

2 cans black beans

1 can corn

1 1/2 cups diced celery

1 1/2 cups red onion

1 red pepper

16 oz. jar of salsa

Lime juice

Rinse and drain beans. Add drained corn and mix together.

Add remaining vegetables and a splash of lime juice. Mix.

Toss with salsa. Chill before serving.