Creamy Black Bean Dip
2 8oz packages cream cheese, cubed (can use fat-free)
1 15oz can black beans, drained and divided in half
3/4 cup shredded cheddar cheese (can use reduced fat)
6 green onions, chopped
1 1/2 tsp ground cumin
Dash Cayenne pepper
Topping:
1/4 cup shredded cheddar cheese
2 T diced fresh tomatoes
In a food processor, process cream cheese until smooth. Add half of the beans. Pulse until blended. Transfer to a bowl, stir in shredded cheese, onions, cumin, cayenne pepper, and remaining beans. Cover and refrigerate 8 hours or overnight. Just before serving, garnish with cheese and tomatoes.
I sometimes skip the topping and mix 8 oz of cream cheese with some milk, and then pipe it on. For the mummy, I shaped the dip, and then piped on the cream cheese bandages.
