Monday, October 17, 2016

Day 278 Mexican Dip Salad

Mexican Dip Salad

8 Ounces Vegan Cream Cheese
1/2 Cup Dayia Pepper Jack
1/3 Cup Tomatillo Salsa (Day 258)
1 Can Refried Black Beans
1/2 Cup Tomato Salsa
1 Bunch Green Onions, sliced
1/2 Cup Pitted Black Olives
Salad Greens
Cream cheese dip

1.  In a food processor, mix the cream cheese, pepper jack and tomatillo salsa.
Bean dip.

2.  In a sauce pan, heat the beans, green onions, and salsa.  Stir until heated through.

3.  Place the greens on a large plate. Toss some olives on top of the greens.  Dollop a large amount the bean mixture on top of the greens.  Spoon some of the cream cheese mix on top of the bean mix.

Soundtrack Peter Gabriel Byrne - Perfect Moments

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