BEAN DIP & HOMEMADE TORTILLA CHIPS>

Everyone always expected me to bring this wonderful bean dip to every ioffice party or gathering.  I don’t think they really wanted me there, just the Dip!  On rare occasions when there is some left over, it makes great bean and cheese burritos the next day. If I had a dollar for every time I’ve given this recipe to someone, I’d be a millionaire! 

BEAN DIP

1 can (16 ounces) refried beans

1 cup picante sauce

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

3/4 cup sour cream

1 package (3 ounces) cream cheese, softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

Tortilla chips and salsa

In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups. 

 HOMEMADE TORTILLA CHIPS

Corn tortillas

Kosher salt

Preheat oven to 350. Cut the tortillas into 6 wedges
Spread the tortilla wedges out on a baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color.  Remove from the oven and let cool. Sprinkle with more salt and a dusting of Old Bay Seasoning to serve.

Each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people.

HALLOWEEN TORTILLA CHIPS

Smoky Tortilla Chips:

8 burrito size flour tortillas

1 tablespoon olive oil

1/2  teaspoon salt

1/4  teaspoon pepper

1/4  teaspoon smoked paprika or chili powder

Preheat oven to 400 degrees. Cut out pieces of tortilla using 3- to 4-inch Halloween-shaped cookie cutters. Arrange cutouts in a single layer on baking sheets. Use a pastry brush to paint oil on each cutout. Mix salt, pepper and paprika in a small bowl and sprinkle on the cutouts. Bake until crisp, about 10 minutes.