| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Mexican | Appetizers, Dips, Vegetables, Mexican | 12 | Servings |
INGREDIENTS
| 15 | oz | Black Beans; Rinse & Drain * |
| 4 | oz | Ripe Olives;Chop & Drained * |
| 1/4 | c | Onion; Finely Chopped, 1 Sm. |
| 1 | Clove Garlic; 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 pk |
| 2 | Eggs; Large Hard Cooked, ** | |
| 1 | Green Onion w/Top; Sliced |
INSTRUCTIONS
* 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ~------------------------------------------------------------------------- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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