TEX-MEX CHILI DIP

Tex-Mex Chili Dip

1 pound lean ground pork or beef
1 (16 ounce) jar chunky salsa (2 cups, mild, medium
    or hot, depending upon preference)
1 cup water, divided
1 (1.61 ounce) package brown gravy mix (no fat or regular)
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 to 2 teaspoons finely chopped jalapeno pepper, optional
Tortilla chips or crackers

In 2-quart saucepan or large skillet; cook and stir ground pork until meat is no longer pink, then drain. Add salsa and 1/2 cup water and heat to boiling.

Meanwhile, in small bowl, blend gravy mix with 1/2 cup cool water; stir in cumin. Pour gravy mixture into boiling mixture. Heat and stir until thickened. Stir in beans and jalapeno, reduce heat and simmer 10 minutes.

Transfer hot dip to heated server. Garnish with fresh cilantro leaves, if desired. Serve with tortilla chips. Makes 10 to 12 servings.

Chili Dip Quesadillas

Spread dip on flour tortillas; sprinkle with shredded cheese. Place another flour tortilla over each. Cook on hot griddle for 2 to 3 minutes per side. Cut into quarters.