Sometimes I like to have appetizers for dinner or make a spread of snacks for guests to graze upon. I’ll make an array of hummus with veggies and pita bread, 7 layer tex-mex dip with tortilla chips, guacamole and salsa for even more tortilla chip dipping, and a variety of cheeses with crackers and bread.
Put out a few olives, a dish of almonds or candied pecans, some grapes and apple slices, and Voila! Food for the masses.
Large can refried beans (or 2 small cans)
1 tsp chopped jalapeños
Spread on a large platter or a 9×11 rectangular glass casserole dish.
(halve the recipe if you use a regular size plate or smaller dish)
4 Avocados mashed with 2 Tbsp lemon juice, salt, pepper, onion salt (or garlic)
Spread on top of beans.
1 cup sour cream
1/4 cup mayo (optional-makes it a better spreadable consistency)
1 package taco seasoning
Mix above 3 ingredients together in a separate bowl. Spread on top of avocado mix.
1 cup chopped green onions
1 cup chopped black olives
1 cup chopped tomatoes
Lots of grated cheddar cheese (at least an 8 oz package or more if you’d like)
Refrigerate and let mingle! Serve with tortilla chips.
1 can garbanzo beans (or 1 1/2 cups freshly cooked chick peas)
1/4 cup olive oil
2 Tbs tahini (optional-the sesame paste gives it a nuttier flavor)
1 Tbs fresh lemon juice
1 clove chopped garlic
1 teaspoon cumin
1 teaspoon salt
Drain garbanzos, keeping 1/2 the liquid reserved to the side. Put all ingredients in food processor and blend for about 2 minutes. You can thin the mixture with water, the liquid reserve from the beans, or additional olive oil. Adjust salt, garlic and lemon to your taste. Serve with pita bread and chopped veggies.
Optional additions for flavors are: roasted or fresh red peppers, chili powder, black beans, feta cheese, pine nuts, walnuts, cucumbers, etc.