Veggie Bean Dip Food

VEGGIE BEAN DIP

Steps:

• Drain and rinse the black eyed peas, black beans, pinto beans, white corn and put into a large bowl.
• Finely dice the red pepper, green pepper, celery (enough for one cup) and red onion and add to bowl.
• In a 2 quart sauce pan, combine the vinegar, oil, water, sugar, salt, pepper and garlic (finely minced) and bring to a boil.
• Add boiling mix to bean mix and stir until well coated.
• Cover and refrigerate overnight.
• Drain liquid as you serve it and enjoy with your favorite corn chips!

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

VEGETARIAN BUFFALO DIP

Steps:

• Combine sour cream, cream cheese and ranch dressing mix in a bowl until smooth. Stir in the next 4 ingredients. Transfer to a 3- or 4-qt. slow cooker. Cook, covered, on high for 1-1/2 hours. If desired, sprinkle with green onion and serve with tortilla chips.