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Published April 29th, 2009
Un-layered Mexican bean dip with tortilla chips

One 8-ounce package cream cheese, softened to room temperature
1/2 cup salsa, medium heat
2/3 cup cooked black beans, drained
1 cup white cheddar cheese, grated
2 tablespoons fresh lime juice
1 small clove garlic, minced
1/2 packet Taco seasoning mix
1/2 cup ripe black olives, sliced
Mix all ingredients, except black olives, together in a bowl. Beat with electric beater until blended. Stir in sliced olives by hand. Serve with tortilla chips!

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