Tex Mex Greek Dip

OK, so I made the title of this dip up, but let me tell you, this is one that you NEED to make for your next tailgate, party, get together, or whatever. Hell, just make it for no reason at all other than having to have it! I got this recipe while at the beach this Labor Day weekend. (PS, I didn't get too burned this weekend which was good, except for my nose that looks oddly familiar to Rudolf. My dad even made fun of me.) My friend was piratically shoveling it into her mouth with the few tortilla chips that were left. I had to distract her just to try a bite, but I'm so glad that I did. Sweet, salty, almost a bit spicy, with a great texture; my mouth is watering just thinking about it!

The reason for the weird name is the random mix of ingredients. Black beans, corn and green onion make up for the Tex Mex part, and the feta cheese brings in the Greek part. All together, this is a flavor explosion that will be sure to please. One recipe makes a good amount, but if you are going to a party with a lot of people, you might want to make a double recipe. I served mine with tortilla and corn chips, both were very good. Though this isn't necessarily "healthy" due to the sugar, I think you could make it more figure friendly by using Splenda instead of sugar and using a low-fat feta cheese. Serve with veggies or baked chips instead of full fat tortilla chips.

Tex Mex Greek Dip

• 1 can black beans, rinsed
• 1 can white corn
• 1/4 cup green onions, light green and white part
• 1 6oz container feta cheese
• 1/4 cup olive oil
• 1/4 sugar
• 1/4 apple cider vinegar
• 1 tbs garlic powder

1. Combine all ingredients and refrigerate for at least an hour before serving.

Tips and Tricks

• Use Spenda and low-fat feta for a healthier version
• Top on chicken for a creative dinner
• Mix with pasta for a pasta salad