INGREDIENTS:
1 can chili con carne without beans — (15 ounces)
1 pound process American cheese — cubed
1 can chopped green chilies — (4 ounces)
Tortilla chips

PREPARATION:
Combine chili, cheese and green chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.

Yield: 12 servings.

INGREDIENTS:
2 bunches chopped green onions
1 small jar chopped green olives
1/4 cup finely chopped green bell pepper
sliced lettuce
2 (15 ounces) cans refried beans
1 package of taco seasoning or your favorite homemade seasoning
1/2 pound grated cheddar cheese
2 packages frozen avocado dip
4 tablespoons sour cream
1 small can green chilies
1 pint basket cherry tomatoes, quartered
chips
hot sauce

PREPARATION:
In a small bowl, mix the chopped green onions, ripe olives, green olives, and green bell pepper.

In another bowl, mix refried beans with the taco seasoning.

Layer lettuce slices, bean mixture, vegetables, tomatoes, and grated cheese. Serve with chips and hot sauce.

INGREDIENTS:
4 slices bacon, cooked and crumbled
1 small sweet onion, chopped
1 (14.5-ounce) can great Northern beans, rinsed and drained
1/4 cup spicy barbecue sauce
1/4 cup tomato sauce
1/4 tsp garlic powder
1/2 cup (2 ounces) shredded Cheddar cheese

PREPARATION:
Corn chip scoops

Process bacon and next 5 ingredients in a food processor until smooth, stopping to scrape down sides.

Spread bacon mixture into a 1-quart baking dish or a 9-inch pie plate. Bake at 350° F. for 20 minutes. Sprinkle cheese evenly over top, and bake 5 more minutes.

Serve immediately with chips.

Southern Living

INGREDIENTS:
1 15 ounce can black beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 drops hot pepper sauce
3/4 cup minced white onion
2 cloves minced garlic
4 ounces chopped green chiles, drained

PREPARATION:
Drain beans, reserving 2 tbls liquid. Combine beans chili powder, salt, black pepper, cumin, hot pepper sauce and 2 tbls reserved liquid in blender or food processor; process till smooth. Combine onion and garlic in nonstick skillet or saucepan, cover and cook over low heat till onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.

Makes about 1 1/2 cups.

INGREDIENTS:
1 can cannellini beans, rinsed, drained
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
cayenne pepper

PREPARATION:
Puree first 6 ingredients in a food processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano.

Makes about 1-1/3 cups.

Bon Appetit

INGREDIENTS:
1 tablespoon corn oil
2 garlic cloves — minced
19 ounces cannellini beans — rinsed and drained
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise dressing
1 tablespoon cider vinegar
36 melba rounds or toasts

PREPARATION:
In large skillet, heat corn oil over medium-high heat. Add garlic; stirring frequently; cook 1 minute. Add beans, 1 tablespoon water, cumin and salt; cook 3 minutes, stirring constantly and mashing beans with back of spoon.

In small bowl, combine mashed bean mixture, mayonnaise dressing and vinegar. Cover; cool to room temperature. Spread on melba rounds.

Makes 36 servings.

Low-Fat Meals, Woman’s Day

INGREDIENTS:
1 8 1/2 Oz can refried beans
1/4 Cup picante or taco sauce
1 Cup shredded lettuce
1 8 Oz. carton dairy sour cream
1 6 Oz. pkg. frozen avocado dip, thawed
1 Cup Monterey Jack or cheddar cheese — shredded
1/4 Cup sliced green onion
2 Tbsp sliced or chopped pitted ripe olives
2 medium tomatoes — chopped
tortilla chips or crackers

PREPARATION:
Stir together picante sauce and beans. Arrange lettuce on a 12 inch platter, leaving a 2 inch rim on the edge. Spread bean mixture over lettuce, making a layer about 1/4 inch thick. Then layer sour cream and avocado dip. Top with cheese, onion, and olives. Cover and chill up to 24 hours. Before serving arrange tomatoes on top. Arrange chips on a platter around spread.

Makes 16 servings.

INGREDIENTS:
2 pounds Velveeta cheese, cubed
4 cans (14 to 16 ounces each) chili without beans
2 cans (7 ounces) chopped green chilies

PREPARATION:
Mix all ingredients, then heat slowly in Dutch oven until melted. Stir again. Serve warm with tortilla chips.

INGREDIENTS:
2 cans refried beans, (about 15 ounces each)
1 envelope taco seasoning mix
1/2 cup chopped onion
2 cups shredded Monterey Jack cheese or a Mexican cheese blend
2 to 4 drops Tabasco sauce, or to taste
chopped jalapeno or mild chiles, to taste

PREPARATION:
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the crockpot; stir well to blend. Stir in chopped jalapenos or mild chiles. Cover and cook on LOW until cheese is melted, about 1 to 1 1/2 hours; add a little water if mixture seems too thick.

Serve from the crockpot or slow cooker with French bread cubes, crackers, or chips.
Makes about 4 cups.

PREPARATION:
In slow cooker combine beans with cheese, chile peppers, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the crockpot.