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.