Of all the bean recipes I've used this one is the one everyone asks for. I haven't used garbanzo beans yet...pretty much any bean combo that I have works fine. I have never baked them so far - usually either just cook on stove top or for a crowd use my crockpot.

Reviewed On: Aug. 1, 2009

Awesome hearty appetizer. The quantity is huge...sometimes I only make 1/2. I use white american cheese. Definitely add red wine vinegar - 1 or even 2 tsp. I've used bagged shredded lettuce & works out well. Make the bread pieces kind of big or there isn't enough "room" for the dip. The first time I cut the bread too small & it really didn't work out too well. Some of my "guests" even eat this on rolls as a "sandwich". Someone always wants the recipe when I make it. The only drawback is that it really takes quite a while to cut or tear all of the ham, salami & cheese etc.

Reviewed On: Aug. 1, 2009

I can't count how many times I've made this Salsa. My family & friends always ask me to make it & someone always asks for the recipe. Without fail my daughter request that I make it every time she comes home from College. I don't use the jalapeno peppers,I always use frozen corn - 2 cups or so, I usually use red pepper instead of green & add cilantro (if I have it!). The cilantro definitely changes the taste but great both ways. Just as good with low fat dressing. I've used other "white" beans when I don't have black eyed peas & it's fine but the small size of the "peas" is best (for me!)I especially like the recipe because I almost always have the ingredients on hand for unexpected company! Try it - you'll love it!

Reviewed On: Aug. 1, 2009