Have fun this Halloween and create a dip that is ghoulishly delicious. Black beans are made into a creamy dip with a hint of cumin and garlic to keep away any scary monsters. Buttering the flour tortillas will make your tortilla dipping tombstones extra special tasty!
- Prep: 15 min
- Cooking: 8 min
- 1 can (19 oz/540 mL) black beans drained and rinsed
- 1/2 cup (125 mL) Canadian cream cheese softened
- 1/4 cup (50 mL) finely diced onion
- 1/4 cup (50 mL) 5% light, 10% half-and- half or 18% table cream
- 3/4 cup (175 mL) shredded Canadian Cheddar cheese
- 1 large clove garlic minced
- 1/2 tsp (2 mL) ground cumin
- 1 can (200 mL) ripe sliced olives drained and rinsed
- 1/2 cup (125 mL) shredded romaine lettuce or 1 can (200 mL) baby spinach
- 4 small whole grain flour tortillas
- 1 tbsp (15 mL) butter melted
In food processor, puree beans until fairly smooth. Add cream cheese, onions and cream and puree until smooth. Pulse in Cheddar cheese, garlic and cumin until combined. Spread into 9 or 10- inch (23 or 25 cm) pie plate and sprinkle olives in centre. Sprinkle lettuce around edges. Cover and refrigerate for at least 30 minutes.
Preheat oven to 400˚F (200˚C).Meanwhile, cut out ghostly shapes like tombstones, cats and pumpkins out of flour tortillas. Brush with butter and place on large baking sheet. Bake for about 8 minutes or until just golden. Let cool completely.
Place some of the toasted tortillas into the dip to create a graveyard scene and serve remaining alongside.
Serve with toasted tortillas and a variety of vegetable crudités.
Cover and refrigerate cheese mixture for up to 2 days. Sprinkle with olives and lettuce when ready to serve.
Toasted tortillas can be stored in resealable bag for up to 2 days.