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South-of-the-Border Layered Dip





Yields
Makes about 4 cups

Notes: You'll find mole paste at Latino markets or in the international section at supermarkets. Serve dip with assorted sliced raw vegetables.

 2 teaspoons olive or salad oil
 1 cup finely chopped onion
 1 clove garlic, minced
 2 tablespoons mole paste or 1 tablespoon chili powder
  About 1/2 cup chicken broth
 2 cans (15 oz. each) black beans, rinsed and drained
 2 cups loosely packed fresh cilantro leaves
 1 can (4 oz.) diced green chilies
 1/4 cup green salsa or green taco sauce
 1/3 cup (1 3/4 oz.) crumbled feta cheese
Step 1
1

To a 10- to 12-inch nonstick frying pan over medium-high heat, add oil, onion, and garlic. Stir often until onion is tinged golden, about 4 minutes. Add mole and 1/2 cup broth. Stir to incorporate mole and cook until most of the liquid evaporates, about 4 minutes more; remove from heat.

Step 2
2

Add beans, mashing about half of them to thicken the mixture. If mixture is too thick for dipping easily, stir in 1 tablespoon broth at a time until mixture is the desired consistency. Spread bean mixture 3/4 inch thick on a serving platter; set aside. (If making ahead, cover and chill until next day.)

Step 3
3

In a food processor or blender, combine the cilantro, chilies, and salsa. Whirl or grind until mixture forms a paste as thick as pesto. Occasionally scrape paste from sides of container down into blade area. Spoon cilantro mixture over center of beans.

Step 4
4

Distribute cheese over the spread; surround with sliced vegetables.

Step 5
5

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories13
% Daily Value *
Total Fat 0.4g1%

Saturated Fat 0.1g1%
Cholesterol 0.7mg1%
Sodium 49mg3%
Total Carbohydrate 0.7g1%

Dietary Fiber 0.5g2%
Protein 0.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.