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