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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 36 |
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Recipe by the Honorable Jane Dee Hull, Governor, Arizona. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (4 ounce) can chopped ripe olives, drained |
1 small onion, chopped |
4 ounces diced green chilies |
1 clove garlic, chopped |
4 tablespoons cilantro, chopped |
1/4 teaspoon crushed red pepper flakes |
2 teaspoons chili powder |
1/4 teaspoon salt |
1/4 teaspoon cumin |
1 teaspoon pepper |
1 (8 ounce) package cream cheese, softened |
2 hard-boiled eggs, peeled and chopped |
1 -2 green onion, diced |
salsa (fresh if possible) |
Directions:
1. Mix all ingredients except cream cheese, eggs, green onions, and salsa.
2. Cover and refrigerate for 2 hours.
3. Spread cream cheese on round serving plate.
4. Spoon bean mixture around edges, along with salsa and eggs.
5. Sprinkle with green onions.
6. Serve with tortilla chips or melba-style crackers.
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