Black Bean Corn Salsa

1 can Black Beans, drained and rinsed
1 can Corn, drained and rinsed
3 Roma Tomatoes, small dice
1 Red bell pepper, small dice
2-3 avocados, diced
1 Serrano pepper, minced
1/2 red onion, small dice
1/2 bunch cilantro, chopped
1 lime or lemon, juiced
1/3c. Italian dressing
Salt, pepper, garlic to taste
opt. Cayenne pepper to taste

Mix all ingredients, and chill or just dive in!!! Really great with Tostitos hint of lime chips. To quote my nephew Hunter "This stuff is sooooo addicting!!!" We made this for Father's Day Dinner and it was GONE QUICK. Mahonri(who normally hates tomatoes) and I were craving some the next day so we made another bowl and it too was GONE by the end of the day. I think this is going to be our summer favorite!

Mango Peach Salsa

2-3 Mango's, peeled and diced
1 lg can sliced peaches, diced
1/2c. Red onion, minced
1 Serrano pepper, minced
1/2c. Cilantro, minced
1/2 lemon, juice
2 heaping Tb. Pineapple Jam (or Peach Jam)

Mix all ingredients add additional lemon juice or sugar to taste. Should have a little heat but not hot and tangy from the lemon but not sour.

This is really good served over fish or my brother who hates fish put his on his steak, either way DELICIOUS!!!

Seafood Pico de Gallo

1 pkg. Imitation crab, chopped
1 pkg. Small cooked, peeled Shrimp
5-6 Roma Tomatoes, diced
1/2 lg. Onion, fine chopped
1 Serrano or Jalapeño Pepper, fine chopped
1 sm. bunch Cilantro, chopped
Lemon juice approx 1 Tb.
Salt, Pepper, Garlic

Chop all ingredients except shrimp. Combine all vegetables and add seasoning to taste. Then fold in crab and shrimp. Chill until ready to serve. I like to let it chill overnight(if you have time), the flavors are better. Serve with corn chips for dipping or on tostadas (can garnish with slices of avocado and Sour Cream).

This is my Dad's favorite! Of course he loves anything seafood, me too!!! It's a great summer time potluck dish, but I've also served it at New years, It's a hit every time! Enjoy

Spinach Dip

1 envelope KNORR Vegetable Soup mix
1 8oz container Sour Cream
1 c. Best Foods Mayonnaise (I ONLY use Best Foods, it's the best!)
1 sm. can Water Chestnuts, fine chop
3 green onions, fine chop entire stocks.
1/2 med Red Bell pepper, fine chop
2 box frozen chopped spinach, thawed (I don't drain juice)

Mix all ingredients in bowl, cover and refrigerate overnight. Serve with chunks of bread or your favorite cracker. I also like it with Multi grain corn chips. YUM!!

This is always a hit at any potluck or family function! Someone always asks me for the recipe. I just fallow the direction on the back but I do like to add the Red Bell Pepper and double the spinach. This is a tradition at our Christmas Open House!

Hot Clam Dip

2 8oz pkg. cream cheese
2 6oz. cans minced clams (drain only 1 use the other with juice)
½ bunch fresh parsley
1 tsp. garlic
20 shakes of Tabasco Hot Sauce, or Cholula, Tapatio
2 loaves Pazano bread (Kneaders)

Cut the top off of one loaf like you would when carving a pumpkin. Then scoop out middle to create a bread bowl. Cut the 2nd loaf into chunks for dipping.

Combine ingredients and pour into bread bowl, wrap really good in foil and bake at 350 for 2 hrs. The presentation of dip in bread bowl is great but I have also baked the clam mixture in an oven safe baking bowl and then just cut up bread for dipping. Delicious!!

This recipe comes from Chantal Tom. I love this and request it often at our get- togethers.

Blender Salsa

1 lg. can diced tomatoes
1 serrano pepper or jalapeno, sliced
½ med onion, chopped
Salt, pepper and garlic to taste
2tsp lemon juice

Blend all ingredients together. Pulse a few times for more chunky style or longer for smoother sauce.