APPETIZERS AND DIPS pg 1
15 1/2 oz can black beans
1/2 cup salsa
1 tablespoon lime juice
1 teaspoon bottled chipotle sauce (hot sauce)
Tortilla Chips - Gold of course
(Can also use the blackish ones - they have them at Giant Eagle)
Easy directions if you have a food processor
RINSE the beans under cold water to remove the starchy liquid - DRAIN WELL
PROCESS the beans, lime juice, salsa, and hot sauce in a food processor using the steel blade UNTIL SMOOTH. Note: Stop occassionally and scrape the sides of the bowl.
SERVE the black bean dip in serving bowl surrounded by the gold or black and gold tortilla chips.
Even if it is the off-season
every once in a while you can yell ...
GO STEELERS !!! while munching :)
Submitted by: Cyndee Benamati Crockard
This recipe originally appeared in the Pittsburgh Post Gazette, December 30, 2004
Just in time for the Super Bowl
8 ounce package of refrigerated sauerkraut (drained)
1/2 pound sliced corned beef (chopped into pieces)
8 ounce package shredded swiss cheese
8 ounce package shredded cheddar cheese
1 cup mayonnaise
16 ounce package of the small sliced cocktail rye bread
Heat oven to 350 degrees
Drain sauerkraut in colander, rinse with cold water and drain again
Combine all ingredients (not bread) in a large bowl and stir
Spoon into 9" x 13" baking dish
Bake at 350 degrees for 30 minutes
Before serving - place the bread in a single layer on a baking sheet
Toast bread lightly in a warm oven
Serve dip hot with toasted cocktail rye bread
Thousand Island dressing can be spread on mixture just before serving
Tastes as good as a grilled reuben sandwich
Submitted by: Diane Benamati
