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
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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.