Championship Dips

IMG_0565Enjoy the Game!

Texas Caviar


  • 2 (15 oz.) cans black beans or black eyed peas
  • 2 cloves garlic, chopped
  • 1 medium onion
  • ½ tsp. salt
  • 1 tsp. pepper
  • 1/3 cup parsley
  • 1/3 cup olive oil
  • 3-4 tbsp. red wine vinegar

Rinse and drain beans. Place in food processor with remaining ingredients. Process with a pulse for about a minute. Refrigerate overnight to allow flavors to blend. Serve with corn chips, crackers or toast. Makes about 3 cups.

Corned Beef Spread


  • 1 can corned beef
  • 1 pint sour cream
  • 1 pint mayonnaise
  • 3 tsp. onion, chopped fine
  • 3 tsp. dill weed

Mix all ingredients together and chill. Serve with an assortment of breads and crackers.

Spinach Dip


  • 1 packet ranch dip
  • 1 pint sour cream
  • 1 (10 oz.) package frozen spinach, thawed and drained
  • 1 (8 oz.) can water chestnuts, chopped

Mix all ingredients together and serve with your favorite breads and crackers.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.