Ingredients

1 h 5 m 8 servings 428 cals

• 1 (8 ounce) package cream cheese, softened
• 1/3 cup mayonnaise
• 2/3 cup pitted green olives, chopped
• 1 (2.25 ounce) can black olives, chopped

• 6 green onions, chopped
• 8 (10 inch) flour tortillas
• 1/2 cup salsa

Directions

1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.

INGREDIENTS

• 2 pounds breakfast sausage 1 regular and 1 HOT work well-Jimmy Dean’s
• 4 8-ounce packages cream cheese
• 2 cans around 20 ounces Rotel-like tomatoes with juice
• Juice of 1-2 limes optional

INSTRUCTIONS

• Spray a slow-cooker with nonstick spray and set the temperature to LOW.
• Add the tomatoes, their juices, cream cheese and lime juice (if using) to the slow-cooker. Mix well and place the lid on top.
• In a large skillet, set over medium heat, cook the sausage until browned. Drain the sausage and add it to the cheese/tomato mixture; mix well and replace the lid.
• Heat until the cheese has melted, stirring every 15 minutes; about 1 hour. Once the cheese has melted, set the slow-cooker to warm and stir about every 30 minutes.
• Serve with Tostitos, your favorite crackers and/or your favorite sliced vegetables.
• Enjoy!

NOTES

Leftovers can be cooled to room temperature, kept in an airtight container and refrigerated up to 5 days.

Add chiles for extra spiciness! 

You can cook this dip on the stove top, make sure you use a large skillet with high sides.

Serve with crackers, chips or veggies.

YIELD Makes 1 1/2 cups ACTIVE 25 minutes TOTAL 25 minutes

INGREDIENTS

• 1 tablespoon olive oil
• 1/3 cup chopped red onion
• 1 (15-ounce) can low-sodium pinto beans, rinsed and drained
• 2 garlic cloves, chopped
• 3 tablespoons chopped red bell pepper
• 3/4 teaspoon chili powder
• 1 1/2 teaspoons red wine vinegar
• 1/4 teaspoon dried oregano
• 3/4 teaspoon kosher salt, plus more
• 1/4 teaspoon freshly ground black pepper, plus more

PREPARATION

1. Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
2. Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.

NOTE: Bean Dip can be made three (3) days ahead. Store in airtight container and chill