2 garlic cloves, peeled
1 can (15 to 19 ounces) pinto beans, rinsed and drained
2 green onions, finely chopped
1 tablespoon tomato paste
1 tablespoon water
4 ounces Monterey Jack cheese, shredded (1 cup)
1 cup mild to medium salsa
2 avocados, each cut in half, pitted, and peeled
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 cup sour cream
tortilla chips

Directions
1. Preheat oven to 350°F. In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain. With flat side of chef’s knife, mash garlic; transfer to medium bowl and add beans, half of green onions, tomato paste, and water. Mash until well combined but still slightly chunky. Spread in bottom of 9-inch glass pie plate.

2. Sprinkle cheese over bean mixture, then spread salsa on top. Bake until piping hot, about 12 minutes.

3. Meanwhile, in medium bowl, mash avocados just until slightly chunky. Stir in cilantro, red onion, lime juice, and salt. Spoon avocado mixture over hot dip mixture and spread sour cream on top. Sprinkle with remaining green onions. Serve with tortilla chips. Makes about 5 1/2 cups.

1/2 eggplant
2 tsp sesame seeds
1 lemon, juice only
1 clove garlic, roughly chopped
3-4 tbsp olive oil
salt and freshly ground black pepper

Directions
1. Pierce the skin of the eggplant.
2. Place under a hot grill for 4-5 minutes until flesh is tender and skin is charred.
3. Peel off the skin.
4. Put all the ingredients together in a food processor and blend until smooth.
5. Season if needed and serve.

1 1/2 cups cooked garbanzo beans
3 tablespoons tahini
1 1/2 teaspoons chopped garlic
1 tablespoon plus 1 teaspoon lemon juice, or more to taste
1 tablespoon plus 1 teaspoon lime juice, or more to taste
2 1/2 teaspoons canned chipotle chiles in adobo sauce, chopped
1 teaspoon kosher salt, or to taste
1/8 bunch cilantro, cleaned and chopped
1/2 cup plus 2 tablespoons olive oil blend
Salt and pepper, to taste

Recipe Directions
Put beans through a meat grinder on a medium die, or puree them in a blender or food processor.

In blender or food processor or in bowl of an electric mixer, combine garbanzo puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro. On low speed, mix ingredients well while adding oil in a slow, steady stream. Season with salt and pepper, and add more citrus juice if needed.

Serve with flatbread for dipping.

2 tablespoons olive oil (about)
1 pound Portobello mushrooms, cleaned and diced
1 1/2 cups diced yellow onions
1 tablespoon finely chopped garlic (2 to 3 cloves)
16 ounces cream cheese, room temperature
1/2 teaspoon onion powder
Salt and pepper, to taste

Recipe Directions
Heat oil in large sauté pan. Add mushrooms, onions and garlic and sauté until all liquid is cooked out of mushrooms. Remove from heat and cool slightly, then purée in food processor until smooth. Add to cream cheese and onion powder in medium-size bowl and mix with electric mixer until smooth. Add salt and pepper to taste.

Makes 8 appetizer servings.

NOTE: Mushroom mixture can also be roasted on a cookie sheet in a 425 degrees F oven for 15 minutes. If roasting, eliminate oil.