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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Layered Black Bean Dip |
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Serves: 12 Print this Recipe1 (15-ounce) can black beans, rinsed and drained 1 (4-ounce) can chopped ripe olives, drained 1 small onion, finely chopped (1/4 cup) 1 clove garlic, finely chopped 2 tablespoons vegetable oil 2 tablespoons lime juice 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon ground cumin 1/8 teaspoon pepper 1 (8-ounce) package cream cheese, softened 2 hard-cooked eggs, chopped 1/4 cup finely chopped red bell peppers 1 medium green onions, sliced (2 tablespoons) Tortilla chips, if desired Mix beans, olives, chopped onion, garlic, oil, lime juice, salt, crushed red pepper, cumin, and pepper in glass or plastic bowl. Cover and refrigerate 1 to 2 hours to blend flavors. Spread cream cheese on serving plate Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around edge of plate. Sprinkle bell pepper and green onion over bean mixture. Serve with tortilla chips. 1 Serving: Calories 150 (Calories from Fat 100); Fat 11g (Saturated 5g); Cholesterol 50mg; Sodium 250mg; Carbohydrate 10g (Dietary Fiber 2g); Protein 5g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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