December 16, 2008

Cowboy Caviar: A Little Work, Alot of Flavor

I love having company over but I hate being stuck in the kitchen when I would rather be visiting with friends and family so I rely on some easy make-ahead appetizers to keep everyone happy and "unhungry" when they come over for an afternoon visit.

One favorite I rely on is my black bean dip, affectionately named, Cowboy Caviar. It's super easy and is always a big hit at home, at tailgates and at potlucks. Give it a try at your next gathering....

Cowboy Caviar*

1 8-ounce package cream cheese
1 15-ounce can black beans, rinsed
1 small can chopped olives, drained
1 small onion, diced
1-2 teaspoons vegetable oil
1-2 teaspoons lime juice
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼teaspoon chili powder
¼teaspoon garlic powder
¼ teaspoon black pepper
½ cup tomatoes, diced
½ cup Monterrey Jack or cheddar cheese, grated

Spread the cream cheese onto bottom of a serving plate (a 9 inch pie or quiche plate works nicely). Meanwhile, mix the beans, olives, onions, lime juice, oil and spices together and spread evenly over the cream cheese. Top with the diced tomatoes and Monterrey Jack cheese and garnish with chopped green onions, if desired. Serve with tortilla chips.

*Make at least 2 hours in advance of serving so flavors have time to meld.

1 comment:

That Girl said...

It sounds so much fancier with the word "cavier" in it!