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Layered Black Bean Dip



Yield: 12 servings
15 oz black beans, rinsed and
-drained, 1; can
4 1/4 oz ripe olives; chopped,
-drained, 1 can
1 sm onion; finely chopped
1 md garlic clove; finely chopped
2 tb vegetable oil
2 tb lime juice
1/4 ts salt
1/4 ts red pepper; crushed
1/4 ts cumin; ground
1/8 ts pepper
8 oz cream cheese; softened, 1 -pkg
2 lg eggs; hard boiled, peeled -and c
1 lg green onion; sliced
15 oz tortilla chips; 1 pkg


Mix the beans, olives, onion, garlic, oil, lime juice, salt, red pepper, cumin and pepper, blending well. Cover and refrigerate for 2 hours. Spread the cream cheese on the bottom of a serving plate.
Spoon the bean mixture evenly over the cream cheese. Arrange the eggs on the bean mixture in a ring around the edge of the plate, then sprinkle with the onion. Serve with the tortilla chips.













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