I was looking for something that my husband and I could snack on while watching the NCAA Men's Basketball tournament this past week. I needed it to be filling enough to be counted as dinner, but also something we could enjoy in front of the TV...ah! We really don't sit in front of the TV to eat very often, so it's a treat when it happens. Both of these recipes could easily be made for Cinco de Mayo coming up and I'm sure they would be a crowd pleaser!
Creamy Black Bean Dip
2 pkgs (8 oz each) cream cheese, cubed
1 can (15 oz) black beans, rinsed and drained, divided
3/4 cup shredded cheddar cheese
6 green onions, chopped
1 1/2 tsp ground cumin
Topping:
1/4 cup shredded cheddar cheese
2 Tbls diced fresh tomato
2 Tbls chopped green onion
In a food processor, cover and process cream cheese until smooth. Add half of the beans. Cover; pulse until blended. Transfer to a bowl; stir in cheese, onions, cumin and remaining beans. Cover, refrigerate 8 hours or overnight. Just before serving, garnish with the cheese, tomato and onion. Serve with tortilla chips. Yield: 3 cups.
Fresh Corn Salsa
1 1/2 lb firm ripe tomatoes, chopped
1 medium jalapeno pepper, chopped
1 cup fresh corn
1/4 cup finely chopped red onion
1/4 cup cilantro or fresh parsley
1/4 cup zesty Italian dressing
Chop tomatoes and jalapeno pepper; place in large bowl. Add corn, red onion and cilantro; mix lightly. Add dressing; toss to coat. Makes 24 (2 Tbls) servings.
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