Caribbean Layered Dip
Source of Recipe
I adapted from Betty Crocker's Fun Summer Appetizers, June 2005
Recipe Introduction
Different than your typical layered dip. The mango is a must! Don't omit it.
List of Ingredients
1 (8 oz.) block cream cheese, softened -- (I used 1/3 less fat kind)
1/2 cup sour cream -- (I would have used light but I had full-fat in the fridge)
1 packet taco seasoning mix -- (I used homemade taco seasoning mix) original recipe called for only 1 Tbs. taco seasoning*
1 (15 oz.) can black beans -- drained, rinsed, and carefully dried (I didn't use quite the whole can)
1/2 cup diced red bell pepper -- (1/2 to 3/4 cup, I didn't measure)
1 ripe mango -- peeled and diced
1/2 lime, optional
fresh cilantro -- to taste (recipe called for 2 Tbs. I didn't measure and probably used more)
fresh jalapeno -- seeded and finely chopped
tortilla chips (I served with Tostito's Multi-Grain tortilla chips)Recipe
In a bowl, mix softened cream cheese, sour cream, and taco seasoning. (At this point I chilled it for a few hours and then stirred again before spreading it in the pie plate). Spread in a large pie plate or 10 inch serving plate.
In another bowl, mix black beans, red pepper, mango, the squeezed juice from the lime half, cilantro, and jalapeno. Top cream cheese layer w/bean mixture.
Serve immediately or cover and refrigerate until serving. Serve with tortilla chips.
NOTES : I thought about topping the bean mixture with shredded pepper jack cheese but I didn't really think it needed it. I think it would be good though. And I didn't realize until after I made the dip that it called for only 1 Tbs. taco seasoning. It turned out great though.
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