A handy recipe for the next time you need an irresistible appetizer. Ingredients: · 1 15-ounce can black beans, rinsed · ½ cup shredded Monterey Jack cheese · ½ cup prepared fresh salsa · 4 8-inch whole-wheat tortillas · 2 teaspoons canola oil, divided · 1 ripe avocado, diced Directions: 1. Combine beans, cheese and ¼ cup salsa in a medium bowl. 2. Place tortillas on a work surface. 3. Spread ½ cup filling on

Hot, gooey artichoke dip is a reliable party-pleaser. This version, lightly adapted from Martha Stewart’s website, delivers just as much satisfaction without any guilt. Just whirl everything together in the food processor or blender and you’re good to go. Plain Greek yogurt — full-fat or no-fat — stands in for the mayo; the reserved marinade from the artichokes supplies seasonings and tang; a few anchovies (or anchovy paste) give it a boost of umami; and a generous handful of