Black Bean Taco Dip
19 Dec 2006
Black Bean Taco Dip. Vary the "heat" of this Mexican dip by using mild, medium or hot salsa.
|Canned black beans||15 Ounce, rinsed (Drained)|
|Thick and chunky salsa||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shredded cheese||4 Ounce (1 Cup)|
|Tomato||1 Small, chopped (1/2 Cup)|
|Sliced green onions||2 Tablespoon|
|Chopped fresh cilantro||2 Tablespoon (Fresh)|
|Carrot sticks/Celery sticks, broccoli florets, jicama sticks, light tortilla chips or pretzels||2|
Mash beans in small bowl; stir in salsa.
Spread bean mixture onto medium serving platter. Layer with sour cream, cheese, tomato, green onions and cilantro. Cover; refrigerate 1 hour. Serve with vegetable dippers.
Difficulty Level:Bit Difficult
Preparation Time:20 Minutes
Cook Time:90 Minutes
Ready In:110 Minutes
Black Bean Taco Dip Recipe