| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dips, Pizza | 6 | Servings | |
INGREDIENTS
| 30 | oz | Black beans; two 15oz cans, rinsed and drained |
| 1 | c | Pace¨ Picante Sauce |
| 3 | oz | Cream cheese; softened |
| 3 | lg | Garlic cloves; minced |
| 2 | ts | Cumin |
| 1 | ts | Dried oregano |
| 1 | ts | Dried basil |
| 1/2 | c | Pepperoni sausage; chopped |
| 1 | c | Mozzarella cheese; shredded -Garnish— |
| 1/4 | c | Red bell pepper; chopped |
| 1/4 | c | Green pepper; chopped |
| 1/4 | c | Black olives; chopped |
INSTRUCTIONS
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 1/2 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 1/2 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@centex.net> on Feb 5, 1998
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