Prep Time: 15 minutes
Refrigeration Time: 2 hours
“Black beans and olives, rather than sturgeon roe, take prize of place here. After the yummy taste of southwestern ‘caviar,’ it’s hard to go back to the itty-bitty stuff city folk call caviar.”
That’s exactly how this recipe was described in the book I originally stumbled across it in. I’ve made a few modifications but I still agree with the above statement. It makes for a beautiful presentation and guests are guaranteed to love the tex-mex flavor.
1 can (15 oz.) black beans, rinsed and drained
1 can (4 oz.) chopped black olives, drained
1 can (4 oz.) diced green chilies, drained
1 small onion, finely chopped
1 clove garlic, finely chopped
2 Tbs. vegetable oil
2 Tbs. lime juice
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. ground cumin
1/8 tsp. ground black pepper
1 pkg. (8 oz.) cream cheese, softened
2 hard-boiled eggs, peeled and chopped
2 green onions (with top), chopped
1. Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours.
2. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in a ring shape. Sprinkle green onions inside ring of egg (see photo).
3. Serve with nacho chips.
One of my favorite dishes to bring to a potluck or party – the easy recipe yields a very professional looking presentation and this dip is brimming with yummy flavor.