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Salsas and Dips

Artichoke Salsa Avocado Salsa Black Bean Salsa Citrus Salsa Classic 
Guacamole Fresh California Salsa Green Salsa Hummus Kiwi Fruit 
Salsa Mango Avocado Salsa Mango Papaya Salsa Mango Tango Black 
Bean Salsa Mexican Caviar Mutabbul Raita Texas Caviar Tyrone's 
Avocado Salsa
Artichoke Salsa

Prep Time: 10 Minutes. Ready in: 10 Minutes. Makes 5 servings.
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 3 
roma (plum) tomatoes, chopped 2 tablespoons chopped red onion 1/4 
cup chopped black olives 1 tablespoon chopped garlic 2 tablespoons 
chopped fresh basil salt and pepper to taste
Directions:
1 In a medium bowl, mix together the artichoke hearts, tomatoes, 
onion, olives, garlic, salt, and pepper. Serve chilled, or at room 
temperature, with tortilla chips.
Avocado Salsa
Prep Time: 30 Minutes. Ready in: 8 Hours. Makes 32 servings. Serve 
with tortilla chips.
1 (16 ounce) package frozen corn kernels, thawed 2 (2.25 ounce) cans 
sliced ripe olives, drained 1 red bell pepper, chopped 1 small onion, 
chopped 5 cloves garlic, minced 1/3 cup olive oil 1/4 cup lemon juice 
3 tablespoons cider vinegar 1 teaspoon dried oregano 1/2 teaspoon salt 
1/2 teaspoon ground black pepper 4 avocados - peeled, pitted and 
diced
Directions:1 In a large bowl, mix corn, olives, red bell pepper and 
onion.
2 In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar,
oregano, salt and pepper. Pour into the corn mixture and toss to coat.
Cover and chill in the refrigerator 8 hours, or overnight.
3 Stir avocados into the mixture before serving.

Black Bean Salsa
Prep Time: 15 Minutes. Ready in: 8 Hours. Makes 40 servings.
Serve with tortilla chips.

3 (15 ounce) cans black beans, drained and rinsed 1 (11 ounce) can 
Mexican-style corn, drained
 2 (10 ounce) cans diced tomatoes with green chili peppers 2 tomatoes, 
diced 2 bunches green onions, chopped cilantro leaves, for garnish

Directions:
In a large bowl, mix together black beans,
Mexican-style corn, diced tomatoes with green chili peppers,
tomatoes and green onion stalks. Garnish with desired amount of
cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight,
before serving.

Citrus Salsa

Prep Time: 15 Minutes. Ready in: 15 Minutes. Makes 5 servings.
4 roma tomatoes 2 large oranges, peeled and diced 1 large Vidalia 
(mild, sweet) onion, peeled and chopped 2 jalapeno peppers, seeded