Layered Black Bean Dip
Yield: 12 servings
15 oz black beans, rinsed and
-drained, 1; can
4 1/4 oz ripe olives; chopped,
-drained, 1 can
1 sm onion; finely chopped
1 md garlic clove; finely chopped
2 tb vegetable oil
2 tb lime juice
1/4 ts salt
1/4 ts red pepper; crushed
1/4 ts cumin; ground
1/8 ts pepper
8 oz cream cheese; softened, 1
-pkg
2 lg eggs; hard boiled, peeled
-and c
1 lg green onion; sliced
15 oz tortilla chips; 1 pkg
Mix the beans, olives, onion, garlic, oil, lime juice, salt, red
pepper, cumin and pepper, blending well. Cover and refrigerate for 2
hours. Spread the cream cheese on the bottom of a serving plate. Spoon the bean mixture evenly over the cream cheese.
Arrange the eggs on the bean mixture in a ring around the edge of the plate, then sprinkle with the onion. Serve with the tortilla chips.
|