ANN COX EASTES / KROGER
UGLY TAILGATE DIP
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can white kernel corn or shoe peg corn, drained
1 (4-oz) pkg crumbled feta cheese
1/2-3/4 c chopped green onions
1/2 c reduced fat balsamic vinaigrette dressing
1/4 c lime juice
1 T sugar
1 t minced garlic
1 T chopped cilantro or 1 t dried cilantro (optional)
Tortilla or corn chips
Combine in a large bowl the beans, corn, cheese and onions; stir to mix. Add dressing, lime juice, sugar, garlic and cilantro and stir to mix all ingredients completely. Serve with tortilla or corn chips. Yield: 6-8 servings.
BARBECUE NACHOS
16 large tortilla chips
1 c cooked barbeque
1/2 c green chili salsa or salsa verde
1/2 c sour cream
Place tortilla chips on a large baking sheet. Top each chip with 1 tablespoon barbeque. Place in 400 F oven for 5 minutes to heat. Top with a small dollop of green chili salsa and sour cream(about 1 teaspoon each). Serve while hot or room temperature. Yield: 4 servings.
