Directions

Brown Meat. Add Onion & Garlic. When transparent, add Chili Powder.

Cook about 5 minutes over medium heat. Add remaining ingredients.

Simmer, uncovered approx 2 hours, stirring occasionally. Top with

Cheddar or Jack Cheese

Hummus

6 oz. can garbanzo beans, do not drain

tablespoons cold pressed olive oil

clove garlic or more, finely mashed

teaspoon parsley

tablespoons lemon juice

dash of cayenne pepper

Add garbanzo beans with the water that is in the can, sesame oil, garlic, lemon

juice, cayenne, and 1/4 cup of the cooking water to a food processor. Process

until smooth. Add more water if mixture is too thick. Allow to chill in the

refrigerator for at least one hour. Spread on a flat platter and garnish with parley.

Serve with vegetables.

Crab-Cheese Dip

cans (6 1/2 oz. each) crabmeat

container (8 oz.) creamed cottage cheese

tbsp. mayonnaise

tbsp. prepared mustard

tbsp. lemon juice

/2 tsp. salt

Parsley

Twisted lemon slices

Drain crabmeat thoroughly. Reserve reddest pieces for garnish. Put remaining

half in container of electric blender with

cheese, mayonnaise, mustard, lemon juice and salt. Whirl until blended. Place in

bowl and garnish with remaining crabmeat,

parsley, lemon slices.

Makes 1 2/3 cs. Calories......27.....Fat....1 g. per tbsp. Carbs....0.5 g. Fiber.....0 g.

Hot Artichoke and Spinach Dip

pkg. Cream Cheese

can 14 oz. Artichoke Hearts, drained, coarsely chopped

/2 cup Spinach, frozen chopped, or steamed

/4 cup Mayonnaise (do not use Miracle Whip)

/4 cup Parmesan Cheese

/4 cup Romano Cheese (You can use all Parmesan)

clove garlic, finely minced

/2 tsp. fresh basil (dry 1 tbsp. Basil)

/4 cup Mozzarella Cheese grated

/4 tsp. Garlic Salt

Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise,

Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the

artichoke hearts and spinach (careful to drain this well), and mix until blended.

South Beach Diet & Recipes