KTK Layered Black Bean Dip |
| 1 15 oz can black beans,
rinsed and drained
4 1/4 oz marinated green olives; seeded & chopped 2 tablespoons black olive paste 1 small red onion; minced 1 medium garlic clove; minced 1 tablespoon olive oil 2 tablespoon lime juice 1/4 teaspoon salt 1/4 teaspoon red pepper; flakes 1/4 teaspoon cumin; ground 1/8 teaspoon pepper 8 oz cream cheese; softened 3 large eggs, hard boiled; peeled and sliced 2 scallions; sliced tortilla chips Mix the beans, chopped green olives, black olive paste, minced red onion, minced garlic, olive 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 egg slices on the bean mixture in a ring around the edge of the plate, then sprinkle with the scallions. Serve with the tortilla chips. An alternative is to mash the beans with
the olive paste, olive oil, garlic, lime juice, salt, red pepper flakes,
cumin and black pepper. Spread this over the cream cheese and top
with chopped green olives, minced red onion and chopped hard boiled eggs,
and sliced scallions.
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