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Spread’s, Dips and Relishes
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- Avocado And Raisin Dip
2 avocados, peeled and chopped ½ cup raisins ½ cup vegetable oil ¼ cup lime juice 1 teaspoon sugar 1 teaspoon salt ¼ teaspoon freshly ground - Bean And Garlic Dip
Makes 2 cups of dip 2 cups pinto beans (can be home cooked or canned) ¼ cup salad dressing 1 clove garlic, finely chopped 1 ½ teaspoons red chillies, ground ¼ teaspoon salt Pinch of - Black Bean Relish
Makes about 2 ½ cups relish 15 oz can black beans, rinsed and drained ¾ cup tomato; finely chopped 1 Serrano chilli, seeded and finely chopped ½ cup red bell pepper, chopped ¼ cup red onion, - California Chilled Salsa
2 cups tomatoes, peeled and chopped 1 celery stalk 1 onion, diced 1 green pepper, diced 1 ½ teaspoons salt 1 tablespoon cider vinegar 1 tablespoon sugar 1 green chilli pepper, - Chilli Con Queso
Makes 1¼ cups dip 1 cup cheese shredded, use either cheddar or Monterey jack cheese (4 oz) 4 oz fresh green chillies or use 1 x 4-oz can of chopped green chillies, drained ¼ cup half & half milk
