Kitchen Focus

• 1 (16 oz.) can black beans -- rinsed and drained
• 2 oz. goat cheese
• 1 tsp. taco seasoning
• 1 avocado
• 1 T. lime juice
• 1 tsp. kosher salt
• 1 c. bottled salsa -- choose your favorite variety
• 1 c. fat free sour cream
• 2 T. bias sliced green onions
• 2 T. sliced black olives

Place the black beans in a food processor and process until smooth. Add the goat cheese and taco seasoning and process again until smooth. Using a plastic spatula, spread the mixture evenly on the bottom of an 8-inch square serving dish (or another dish with similar volume).

Rinse the food processor container. Peel and slice the avocado into one inch pieces and place that, the lime juice and salt in the food processor. Process the mixture until smooth and spread over the black bean mixture.

Pour the salsa of your choice evenly over the avocado mixture. Spread the sour cream over the salsa and sprinkle the top with the green onions and black olives. Serve with tortilla chips.

• Yields: 8 servings
• Preparation Time: 15 minutes

• 1/2 c. white beans -- rinsed and drained
• 1 c. plain fat free yogurt
• 1/4 c. low fat cream cheese
• 2 garlic cloves -- minced
• 1/3 c. catsup
• 2 T. prepared horseradish
• 1/2 c. salad shrimp
• 1/2 c. chopped crabmeat
• 2 T. sliced green onions

Combine the beans, yogurt, cream cheese, garlic, catsup and horseradish in a food processor and process until smooth. Transfer to a serving bowl and fold in the shrimp, crabmeat and green onions. Serve with cut vegetables and small bread rounds.

• Yields: about 3 cups
• Preparation Time: 15 minutes

• 4 oz. grated parmesan cheese
• 2 (8 oz.) pkgs. low fat cream cheese
• 1 (10 oz.) pkg. frozen chopped spinach -- thawed and thoroughly drained
• 2 garlic cloves -- minced
• 3/4 c. finely chopped red onions
• 1/4 c. evaporated skim milk
• 2 tomatoes -- finely chopped
• 2 tsp. seasoned salt -- choose your favorite variety (I like Penzey's Fox Point blend)

Preheat the oven to 400 degrees.

In a mixing bowl, beat the parmesan cheese and cream cheese until smooth. Add the spinach, garlic, onion, evaporated skim milk, tomatoes and salt. Mix well to combine.

Pour into a dish that's been sprayed with cooking spray and bake for 20-25 minutes or until the mixture is hot and bubbly. Serve with pita wedges, small bread rounds or a similar dipper.

• Yields: about 3 cups
• Preparation Time: 30 minutes