Layered Black Bean Dip

Layered Black Bean Dip

Serves 12. Recipe is adapted by Tommy Simmons.

1 (15-oz.) can black beans, rinsed and drained

1 (4.25-oz.) can chopped ripe olives, drained

1 small Vidalia onion, finely chopped (about 1⁄3 cup finely chopped onion)

1 clove garlic, finely chopped

About 1⁄3 of a red or green bell pepper, finely chopped

2 tbls. olive oil

2 tbls. lime juice

¼ tsp. salt

¼ tsp. crushed red pepper

¼ tsp. ground cumin

1⁄8 tsp. black pepper

1 (8-oz.) pkg. reduced-fat cream cheese, softened

6 grape tomatoes, sliced

2 hard-cooked eggs, peeled and chopped

1 to 2 green onions, sliced

1 (15-oz.) pkg. sturdy tortilla chips for dipping

1. Mix black beans, ripe olives, Vidalia onion, garlic, bell pepper, olive oil, lime juice, salt, red pepper, cumin and black pepper. Cover and refrigerate 2 hours.

2. Spread cream cheese on bottom of serving plate. Spoon bean mixture evenly over cream cheese. Arrange tomatoes and then eggs on bean mixture in rings around edge of plate; sprinkle with green onions.

3. Cover with a plastic wrap and chill until ready to serve. Thirty minutes before serving, remove dish from refrigerator. Uncover and serve with tortilla chips.