Layered Black Bean Dip
15 ounces Black beans, rinsed and drained (1 can)
4 1/4 ounces ripe olives, chopped, drained, (1 can)
1 small Onion, finely chopped
1 medium Garlic Clove, finelychopped
2 tablespoons Vegetable Oil
2 tablespoons Lime Juice
1/4 teaspoon Salt
1/4 teaspoon Red Pepper, Crushed
1/4 teaspoon Cumin, Ground
1/8 teaspoon Pepper
8 ounces Cream Cheese, Softened, (1 package)
2 large Eggs, hard boiled, peeled and chopped
1 large green onion, sliced
15 ounces Tortilla Chips, 1 package
In a large bowl, mix the beans, olives, onion, garlic, oil, lime juice, salt, red pepper, cumin and pepper, blending well. Cover and refrigerate for 2 hours.
Spread the cream cheese on the bottom of a serving plate. Spoon the bean mixture evenly over the cream cheese.
Arrange the eggs on the bean mixture in a ring around the edge of the plate, then sprinkle with the onion.
Serve with tortilla chips and salsa.