Monday, August 30, 2010

MEXICAN BLACK BEAN DIP

2 CUPS BLACK BEANS
6 CLOVES GARLIC, SLICED
8 OUNCES CREAM CHEESE, ROOM TEMPERATURE
1 CUP LEMON JUICE
½ CUP CHOPPED FRESH CILANTRO
1 TABLESPOON CAYENNE
1 TABLESPOON CHILI POWER
1 TABLESPOON CUMIN
SALT TO TASTE
2 CUPS SHREDDED CHEDDAR CHEESE
2 BUNCHES GREEN ONIONS, CHOPPED
3 TOMATOES, SEEDED AND CHOPPED
1 CUP BLACK OLIVES, CHOPPED
1 TOMATO ROSE
GOURMET RED AND BLUE CHILI TORTILLA CHIPS

Rinse black beans in colander. Place beans in large pot
with lid and cover with water 2 inches over top of beans.
Add sliced garlic. Let beans soak for 1 hour. Place pot
over medium heat on stove and cook, covered, until beans
are soft, about 1 ½ hours. Drain beans and transfer to food
processor.

You may need to do this step in batches. Puree beans and
garlic until smooth. Blend in cream cheese, cilantro, chili
powder, cayenne pepper, and salt to taste. May be
refrigerated up to 3 days.

Spread mixture on serving platter. Top with cheese, green
onions, tomatoes, black olives, and garnish center with
tomato rose and tortilla chips. Refrigerate if not serving
immediately. Serve within 6 hours.

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