6oz can (~3/4 cup) tuna, chicken, chopped hard-boiled eggs, tofu or omit
3/4 cup boiled or canned pinto beans, rinsed and drained (double if you omit the above)
1/2 cup nonfat sour cream, as needed
2T creamy peanut butter
2-3T honey mustard (optional)
1/2t cumin
1/2t chili powder
1/2t paprika
1/8t cayenne or chipotle chile pepper
salt and pepper, to taste

Directions:

1. Mix all ingredients together and store in the refrigerator in an airtight container. Makes about 3 servings.

2. Spread between two slices of bread with a slice of cheese for a great sandwich, or forgo the second slice of bread and toast in a toaster oven for a peanut butter “blank” salad melt. Alternatively for a nice meal and presentation, serve on a bed of lettuce with celery and carrot sticks for dipping.