Layered Mexican Dip
This no-bake dip is a perfect appetizer when there is no room left in oven for another dish!
1 15-ounce can of black beans, drained and rinsed
1 onion, chopped
3 garlic cloves, minced
2 tablespoons lime juice
1 4 to 5 ounce can of sliced black olives
¼ to ½ teaspoon of red pepper flakes, depending on taste
2 tablespoons olive oil
Salt & pepper, to taste
¼ teaspoon cumin (ground)
1 8-ounce package of cream cheese (Check label for allergens)
3 large scallions, chopped
About 1 pound of assorted veggies (carrots, celery, pepper strips), peeled, if needed, and cut into bite size pieces or corn tortilla chips (Check label for allergens)
In a small bowl, combine the beans, onion, garlic, lime juice, olives, red pepper flakes (to taste), olive oil, salt and pepper, and the ground cumin. Stir well to mix. Cover and refrigerate for 2-6 hours to meld flavors.
When ready to serve, soften the cream cheese and spread it evenly on the bottom of a glass pie plate. Next cover the cream cheese with the bean mixture, by spooning it over and carefully spreading it with the back of a spoon.
Refrigerate until ready to serve.
Serves about 8-12.