"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for California Bean Dip, by Lisa Blevins, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can Green Giant shoe-peg corn 1 can black beans, rinsed and drained 1/2 cup finely chopped red onion 1 small green jalapeņo pepper, finely chopped 1/2 cup fat free Hidden Valley Ranch dressing 1/2 cup fat free Italian dressing 1/2 tsp. chili powder 2 tsp. cilantro, chopped 3/4 tsp. tabasco sauce 1/2 tsp. pepper 1/2 tsp. garlic powder
Mix all ingredients together and refrigerate. Makes a lot.
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