Avocado Salsa Chip Dip

16 oz. sour cream
16 oz. fresh salsa
4 avocados

Mash avocados.  Mix in sour cream and salsa.  Serve with tortilla chips.

Mom's Carmel Apple Dip

8 oz. cream cheese, softened
3/4 C. brown sugar, packed
1/3 C. White Sugar
1 Tbsp vanilla

Mix together all ingredients until soft and smooth.  Serve with sliced apples.

Black Bean Salsa

1 cans black beans, drained
1 can corn, drained
1 large tomato, diced
1 red onion, diced
2 Tbsp. cilantro, chopped
1 avocado, diced
2 Tbsp olive oil
4 Tbsp lime juice
1 Tbsp red wine vinegar
1 tsp salt
1/4 tsp pepper

Mix all together, serve with tortilla chips.

Chicken and Black Bean Quesadillas (Robyn)

  

4 ounces skinless, boneless chicken breast, cut into cubes

2 tortillas

1/4 cup canned black beans, rinsed and drained

1/4 cup shredded nonfat mozzarella cheese

1/4 cup salsa

2 tablespoon nonfat sour cream

1 tablespoon paprika

2 teaspoon garlic powder

**This is one of my favorite go-to recipes.  I usually have all the ingredients and it is quick and easy to throw together for a weeknight meal.  I like them better when I cook and season the chicken as suggested, but I usually end up using leftover chicken for this recipe.

Fruit Salsa and Cinnamon Chips

Fruit Salsa
• 2 kiwis, peeled and diced
• 2 apples, peeled, cored, and diced
• 1 lb. fresh strawberries, diced
• 1 8-oz. pkg. frozen raspberries, thawed
• 1 Tbsp. granulated sugar
• 1 Tbsp. brown sugar
• 2 Tbsp. fruit preserves, any flavor

In a large bowl, mix kiwis, apples, strawberries, raspberries, granulated sugar, brown sugar,
and fruit preserves. Cover and chill for at least 20 minutes.

Cinnamon Chips
• 10 10-inch flour tortillas
• Vegetable oil for frying
• 2 C. cinnamon-sugar mixture to taste

Cut tortillas into strips or triangles. Heat oil in frying pan. Drop tortilla strips into hot oil a few at a time. When golden brown, remove and coat with cinnamon-sugar mixture.  Serve with fruit salsa.

For printable recipe click here