Cowboy cavier
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (13 oz) black beans drained and rinsed |
| 1 | can | (4 1/2 oz) chopped ripe olives; drained |
| 1 | small | Onion; chopped |
| 1 | Clove garlic chopped | |
| 2 | tablespoons | Veg. oil |
| 2 | tablespoons | Lime juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Crushed red pepper |
| ¼ | teaspoon | Gr. cumin |
| ⅛ | teaspoon | Blk pepper |
| 1 | pack | (8 oz) cream cheese; softened |
| 2 | Hard cooked eggs; peeled & chopped | |
| 1 | Green onion; with top, sliced | |
| Tortilla chips | ||
Directions
This is a favorite at our house. >From Betty Crocker Southwest Cooking and in Ohio paper.
Gently mix all ingredients except cream cheese, eggs, gr. onion and tortilla chips. Cover and refrigerate at least 2 hours.
Spread cr. cheese on large platter. Spoon bean mixture evenly over cr.
cheese, leaving a small outside border of cheese. Arrange eggs* on bean mixture in ring around edge of plate; sprinkle with gr. onion. Serve with tortilla chips. About 12 servings.
* I usually use mexican ( taco) style shreaded cheese insteah of egg. That just doesn't sound too good to me. To add more color add chopped red onion to bean mixture.
Posted to MC-Recipe Digest by Wasntme246 on