Combine all ingredients in food processor. Process until smooth. Spoon mixture into small crock or serving bowl. Refrigerate pate overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers.

*If you’d like to make your own limas for this recipe from dried beans, you’ll need about 1 slightly generous cup dried limas. I don’t know how this recipe works with frozen limas (I haven’t tried that, and the book doesn’t mention it.)

Red lentils seasoned with Mediterranean herbs quickly melt down into a savory puree. When chilled, the mixture firms up into an elegant pâté. Like most pâtés, this one ages and keeps well, so you can count on enjoying it for a week or more.

Transfer mixture to a medium bowl; stir in tomato and green onions. Cover and chill thoroughly. Serve with chips.

1 clove garlic — peeled
1 1/2 cup cooked black beans

Submitted by: Courtney (from Vegetarian Times)

This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!

Delicious on fresh whole-grain or rye bread, you can use leftovers of this tasty spread as a dip for tortilla chips. If using as a dip, thin the consistency with a bit of water if necessary.

Made this up last night…it tastes great and is a good way of getting some extra greens into your diet! Serve it as a dip with fresh veggies and pita wedges.

This is a bean dip recipe, and it is certainly flavorful! In fact, it was way too spicy for my mild tastes, so now I just leave the chipotle out.

This is simple spread is nutritious and delicious. Use it on crackers or as a filling for pita bread pockets with fresh vegetables.

In a medium-sized non-reactive saucepan, combine the vinegar, sugar, chili powder, savory, cumin, salt, black pepper, cayenne and white pepper. Bring to a boil over medium high heat, stirring to dissolve the sugar. Add the black beans mixture, bring to a boil, stirring frequently, and simmer for 1 minute. Remove from the heat and stir in the lemon juice.

Use as a dip or filling for your favorite veggies.

This is great as a dip for veggies or baked chips, or as a taco or burrito filling.

Recipe By :John McDougall, MD and Mary McDougall
Submitted by: Sue in NJ