Layered Bean Dip

1 15 ounce can pinto or red kidney beans, drained
1/4 cup salsa
1 4 ounce can chopped green chili peppers, drained
4 ounces bottled roasted red bell pepper, drained and chopped (about 1/2 cup)
or one 4 ounce jar pimiento, drained and chopped
1 cup low fat cottage cheese
1 cup chopped tomato
1/4 cup shredded low fat cheddar cheese
tortilla chips or assorted sliced raw vegetables

In a blender container or food processor bowl place beans and salsa. Cover and blend or process till smooth. Spread mixture evenly in a 9 inch pie plate. Sprinkle with green chilies and roasted pepper or pimiento.

Wash blender container or food processor bowl. Place cottage cheese in the blender container or food processor bowl. Cover and blend or process till smooth. Them carefully spread cottage cheese on top of bean mixture in pie plate. Cover and chill for at least 4 hours before serving.

Before serving, sprinkle tomato and cheddar cheese on top of the cottage cheese layer. Serve with tortilla chips or sliced vegetables. Makes 18 (1/4 cup) servings.



RUSSIAN POTATO SALAD

4 large carrots
4 to 5 potatoes
1/2 cup English peas, cooked
1/2 cup dill pickles, chopped
1 jar (2 oz.) green olives with pimentos
2 oz. capers
4 to 5 Tbsp mayonnaise
1 hard-boiled egg, sliced
1 canned beet, sliced

Boil carrots and potatoes. Drain and allow to cool; dice. Add English peas, dill pickles, green olives, pimentos, capers and mayonnaise. Mix well. Garnish with egg and beet slices.(SERVES 6)

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