Mike's Super Bowl Taco Dip

2012 was the year the Giants beat the Patriots, and the year Mike invented what will go down in Foodie History as "Mike's Super Bowl Taco Dip". This morning I may or may not have been caught eating it for breakfast.

Ingredients:

1 large can of black beans
Half an onion, chopped
Half a jar of jalapeno slices, chopped.
Half a can of black olives, sliced
1 package cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

To make:

Sautee onion pieces in a little oil until translucent. Add black beans and cook briefly until heated through. Let cool. In a glass dish, spread the cream cheese as layer 1 and set aside. Back to the beans: puree them in a blender, adding a little bit of oil and a little bit of water at a time, as necessary, until you get the consistency of refried beans. Spread the bean paste on top of the cream cheese layer. Now add the chopped jalapeno and olive slices. Over that, sprinkle the shredded mozarella and cheddar. Serve hot (so that cheese is melted), with nacho chips. A vegetarian-friendly super bowl favorite!

Submitted by Mike with 4 Seasons Lawn Care

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