Picante black bean pizza dip
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | Black beans; two 15oz cans, rinsed and drained |
| 1 | cup | Pace¨ Picante Sauce |
| 3 | ounces | Cream cheese; softened |
| 3 | larges | Garlic cloves; minced |
| 2 | teaspoons | Cumin |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried basil |
| ½ | cup | Pepperoni sausage; chopped |
| 1 | cup | Mozzarella cheese; shredded -Garnish--- |
| ¼ | cup | Red bell pepper; chopped |
| ¼ | cup | Green pepper; chopped |
| ¼ | cup | Black olives; chopped |
Directions
In a food processor fitted with steel blade, process beans until fairly smooth; transfer to a mixing bowl. (Or, mash beans with a potato masher.) Add ½ cup of the Pace Picante Sauce, cream cheese, garlic and seasonings; mix well. Spread evenly into a 9-inch pie plate. Top evenly with remaining ½ cup Pace Picante Sauce; sprinkle with pepperoni sausage. Bake at 350¡F for 20 minutes or until hot. Sprinkle evenly with mozzarella cheese; garnish with peppers and olives. Serve warm with chips or vegetable dippers.
Per serving: 705 Calories; 21g Fat (26% calories from fat); 40g Protein; 92g Carbohydrate; 48mg Cholesterol; 580mg Sodium Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 5, 1998