Spinach-Artichoke Dip

1 c thawed, chopped frozen spinach

1 1/2 c chopped artichoke hearts

6 oz cream cheese

1/4 c mayonnaise

1/2 tsp red pepper flakes

1/3 c grated parmesan

1/4 tsp salt

1/4 tsp garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for one minute or until hot and tender. Stir in rest of the ingredients and serve hot.

Cheese Bread

1/2 c. mayo

1/2 c. parmesan cheese

1/4 tsp. garlic

1/2 c. cheese

little bit of milk

Mix together and brush on bread. Bake in oven until heated through and cheese melts.

Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro-Lime Rice

1 c. uncooked rice

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.