Layered Black Bean Dip Recipe - Cooking Index
15 oz | 426g | Black beans - rinsed and |
1 | Can | |
4 1/4 oz | 120g | Ripe olives; chopped - drained, 1 can |
1 oz | 28g | Onion - finely chopped (small) |
1 oz | 28g | Garlic clove - finely chopped (medium) |
2 tablespoons | 30ml | Vegetable oil |
2 tablespoons | 30ml | Lime juice |
1/4 teaspoon | 1.3ml | Salt |
1/4 teaspoon | 1.3ml | Red pepper - crushed |
1/4 teaspoon | 1.3ml | Cumin - ground |
1/8 teaspoon | 0.6ml | Pepper |
8 oz | 227g | Cream cheese; softened - 1 |
2 oz | 56g | Eggs; hard boiled - peeled (large) |
Chopped | ||
1 | Green onion - sliced (large) | |
15 oz | 426g | 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.
Source:
Knorr Soup Mix
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