Bean Dip Extraordinaire, Caviar and Avocado Dip, Fiery Red Cavair Dip, Hot Taco Dip, Chile con Queso Dip, Chile Bean Dip

Bean Dip Extraordinaire
Lynn Nusom

1/4 cup Olive Oil
2 cloves Garlic, minced
3 or 4 Green Onions, finely chopped
1/2 yellow Onion, finely chopped
1 tbsp Parsley, finely chopped
3 cups Pinto Beans, cook and mashed
1/2 cup plain Yogurt or Sour Cream
1/2 tsp Salt
1/2 tsp Cumin
2 tsp ground Red Chile Powder
1 tbsp Jalapenos, chopped
1 cup Swiss Cheese, grated

Saute garlic, yellow and green onions, and parsley in olive oil until soft.  Mix onion mixture with beans, yogurt, cumin, salt, chile powder, and jalapenos.  Cook until warmed through.  Spoon mixture into a serving bowl or chafing dish.  Sprinkle cheese on top and serve warm surrounded by tostados. 

Caviar and Avocado Dip
Lynn Nusom

2 large ripe Avocados
1/2 cup Sour Cream
3 tbsp Lime Juice
1/8 tsp Cayenne Pepper
4 tbsp Black Caviar

Mash avocados, and blend in sour cream, lime juice, and cayenne.  Mound on a serving plate and make a well in the top.  Fill with caviar and serve with Melba rounds or fine crackers.  

Fiery Red Cavair Dip
Lynn Nusom

1 cup sour cream
1 tsp Lemon Juice
1/2 White Onion, finely chopped
1 jar (4oz) Red Caviar
1/4 tsp Cayenne Pepper
Several dashed of Tabasco

Mix all the ingredients together.  Chill in the refigerator for one hour and serve with raw vegetable sticks or crackers. 

Hot Taco Dip

1 4oz cans Mild Green Chiles
1 Tbps Vegetable Oil
1 Tbps Red Wine Vinegar
2 bunches Green Onions, thinly sliced
1 28oz can Tomatoes, well chopped
5 to 10 Chile Piquins

In a blender, mix the green chiles, oil and vinegar.  Remove mixture from blender and add chile piquins, green onions and tomatoes.  Use 5 chiles piquins to make the dip medium hot; 10 for Hot.  Serve as a dip for tortillas chips or as a spicy hot salsa with other dishes. 
Makes 5 1/2 cups.
Chile Piquins are small, vey hot chile peppers. 

Chile con Queso Dip

2 Tbps Butter
1 Tpbs Flour
1 cup Milk
Dash each of Salt, Pepper, and Garlic Granules
1 cup grated Cheddar Cheese
1 4oz can diced Green Chiles
1 or 2 diced Jalapenos Peppers (if you like it Hot)

Melt butter, blend in flour, add milk.  Bring to a fast boil, stirring constantly.  Add seasonings, cheese, chiles, and peppers if desiered.  Cook over medium heat until thicken. 
Makes 1 3/4 cups
Note:  A popular New Mexican short is to use Velveeta instead of cheddar cheese and flour.

Chili Bean Dip
A Spicy Hot Dip-Serve with Corn Chips

1 16oz can Chile Hot w/Beans
2 cups Dairy Sour Cream
2 Tbps minced Onion
2 Tbps minced green pepper
Dash Garlic Granules

Mash beans  with the liquid.  Blend in remaining infredients and heat through, do not boil.  Serve warm
Make about 4 cups
Note:  If chili hot beans are not available, use pinto beans and drain before mashing.  Season with chile powder to taste.