Appetizers

Black Bean and Corn Salsa
2 cans black beans drained and rinsed
1 can corn drained
2 avocados chopped
1 red onion chopped
1 cup cilantro chopped
2 tomatoes seeded and chopped

For the Dressing
2 T olive oil
1 T red wine vinegar
4 T lime juice
1 tsp salt
½ tsp pepper

Mix above ingredients except for dressing.  Whisk dressing separately, then pour over ingredients.  Best if let sit in frig for a couple of hours.  Serve with tortilla Chips.
Recipe courtesy of Monika

Chili Cheese Dip
1 pckg cream cheese
1 can chili
1 cup shredded cheddar cheese

Preheat oven to 375 degrees.  Spread bottom of 8x8 pan with cream cheese.  Pour chili over cream cheese and smooth.  Sprinkle chili with cheddar cheese.  Bake for 10-15 minutes or until cheese is melted.  Serve with tortilla chips.

Mexican Pinwheels
2 pckgs cream cheese
16 oz sour cream
2 small cans of drained, diced green chiles
1 can corn drained or equivalent fresh
1 can drained pinto beans
Handful of chopped cilantro
3 cloves of garlic, minced
2 tsp. cumin
Handful of scallions (chopped)
Few green olives, minced (optional)
12-14 large flour tortillas

Mix cream cheese, sour cream, cumin, and garlic until smooth.  Add in remaining ingredients and combine.  Spread the tortilla 3/4 of the way up with a 1/4 to 1/3 cup of the mixture.  Start rolling tightly away from you so that the excess will spread to the uncovered portion of the tortilla.  Repeat until filling has been used up.  Place rolls on a baking sheet and cover tightly with plastic wrap.  Refrigerate at least 1 hour before slicing.  Cut into 3/4 inch rolls and serve with your favorite salsa.
Recipe Courtesy of Marsha