Black Bean and Corn Salsa

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
1 avocado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping

Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.

Hot Aritichoke Dip

2 cans artichoke hearts, drained and chopped
2 cups mayo
2 cups sour cream
2 cups parmesan cheese
1 small 4 oz. green chilies

Mix together (The food processor works like a charm.). Bake at 350 until cheese melts; stir and watch.

This makes A LOT of dip, so I halve the recipe. Also, I use all sour cream and no mayo.