2 Cups Cooked pinto or kidney beans

1 Clove Garlic, minced

1 Teaspoon Dijon mustard

2 Tablespoons Diced green Jalapeno peppers (add more if desired)

2 Teaspoons Cider vinegar

Tabasco to taste

¼ Cup Thinly sliced green onions

You can use canned beans, but I prefer to use the dry beans. Soak them overnight in a pot of water (follow the directions on the bag.)

Combine all ingredients except Tabasco sauce and onions in a blender. Blend until smooth. If the mixture is too thick, add a little broth or reserved water from cooking dried beans. Add Tabasco sauce to taste. Cover and chill overnight for flavors to marry. Can be served cold or warm. Top with thinly sliced green onions. This dip can be frozen.

6-8 10 inch flour tortillas

8 Ounces Cream cheese

¼ Cup chopped green onions

¼ Cup Salsa

1 Cup Finely sliced, chopped proscuitto ham

2 Cups Julienne fresh spinach

24 Thin slices turkey. I prefer smoked or Cajun

Whip the cream cheese with salsa until light and fluffy. Place 2-3 tablespoons of cream cheese mixture on each tortilla. Spread evenly. Sprinkle green onions, diced proscuitto and spinach over tortilla. Roll up tightly and refrigerate overnight. Slice into rounds, allowing about 8 pinwheels per tortilla.

You can easily add or substitute other ingredients.