Girl's Dip (Black Bean, Corn and Feta Dip)

I am not sure what to call this.  My cousin Michelle made this for me last December.  I call it "girl's dip" because so far I have not met a guy who likes it, but all the girls love it.  It is the perfect mix of sweet and  salty.   I am sure it sounds like a bizarre combination, but it is so good and I crave this stuff.  I made it this week because my hubby is in the field playing army.  It is my lunch and dinner while he is gone.  Well, that and coffee milkshakes. 
Well, all joking aside, this is a super easy recipe and for me, super addicting, and it is for girl's only! 

GIRL'S DIP (BLACK BEAN CORN AND FETA DIP)
from: Michelle Pierce

INGREDIENTS:

• 1 can black beans, rinsed well and drained
• 1 can Shoepeg corn (a white tender corn)
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil (I do more like 1/3cup)
• about 1 cup of feta cheese (to taste, I like a lot)

DIRECTIONS:

Mix it all in a bowl.  This gets better as it sits.  Dip with tortilla chips.  Chill leftovers and it lasts a week or more.  Give it a stir every once and awhile while you are dipping.  Sometimes I dump off some of the liquid when it is about half gone. 

Baked Onion Dip

So, you may not be an onion fan.  That does not mean you will not like this dip.  It is my favorite.  I love it with ritz or wheat thin crackers.  The onions get deliciously sweet and super tender and it is just wonderful!  Annalise, at age 7, was devouring it!  This recipe is from my mom's friend Terrie.  Super easy and quick and just wonderful!

BAKED ONION DIP

• 1/2 c. mayo
• 1 med sweet onion minced (chopped fairly fine)
• 8 oz softened cream cheese
• 2 c. cheese (I use 1 c. cheddar and 1 c. mozz.)
• sliced almonds

DIRECTIONS:

Preheat oven to 350.  Mix together cheese, onion, cream cheese and mayo.  Place in pie plate or baking dish.  Bake for 20 min.  Cover with sliced almonds and bake for additional 10 min.  Serve with crackers or warm bread.

Cowboy Caviar

This is a fantastic dip or salsa, or whatever it is!  I brought it to a party last night and it was a hit!  It is full of good for you goodness, which I am somewhat sure completely cancels the calories from the chips you pile it high onto.  With the leftovers, we put a big spoonful of it over some greens and had an instant fabulous salad that needed no dressing at all.  It is really, really delicious! The original recipe I got from the girl who ate everything blog.  The link:  http://thegirlwhoateeverything.blogspot.com/2010/08/cowboy-caviar-and-giveaway-winner.html 

I added a few things and will note my changes.  It just needed something, and once again, I can not follow a recipe exactly.  A sure success!

Cowboy Caviar

INGREDIENTS:

• 1 can black eyed peas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can shoepeg corn, drained and rinsed
• 4-5 Roma tomatoes, seeds removed and diced
• 2-3 diced avocados, ripe but still firm
• 4 green onions, sliced thin(can sub red onion in pinch)
• 1/2  to 3/4 cup Zesty Italian dressing
• 1/2 bunch cilantro, chopped finely
• 1-2 limes
• 3 TBSP sugar*
• 3/4-1 cup feta cheese*
• ground pepper and salt to taste

Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn't too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely (or purple onion) and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and sugar and stir to coat all the ingredients. Add feta.  Add salt and pepper to taste.

Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.

*not in original recipe