| 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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