This dip made in honor of Cinco de Mayo is filled with layers of rich flavor and greatness. Decadent Philadelphia Cream Cheese is the anchor for the surprise rich and creamy sauce that covers the black beans and surrounds the fresh ingredients in the dish. This recipe will make you want to shout and dance! Prep time: 40 minutes
Cook time: 15 minutes
Total time: 55 minutes
Servings: 25 2 Cans of Black Beans
1/2 cup(s) of Chopped Green Pepper
1/2 cup(s) of Chopped Yellow Onion
1 tsp. of Cumin
1/2 tsp. of Garlic Salt
1 tsp. of Crushed Bay Leaves
1 Red Onion (chopped)
3 Green Onions (chopped)
5 Roma Tomatoes (chopped)
6 ounce(s) of Can of Pitted Black Olives (sliced)
3 Ripe Haas Avacados
1 Small Lemon
3 Cloves of Garlic (chopped)
8 ounce(s) of Philadelphia Original Cream Cheese
1 Can Rotel Tomatoes with Green Chilis
8 ounce(s) of Whipped Philadelphia Cream Cheese
1 tsp. of Adobo Seasoning
3 tsp. of Dry Ranch Dressing
2 tbsp. of Hot Sauce (I use Frank
1 cup(s) of Sour Cream
1/2 cup(s) of Chopped Cilantro (fresh)
2 cup(s) of Cheddar Cheese (shredded)
1 pinch of Salt
1 pinch of Pepper
Steps
Open your black beans and put them in a sauce pan to simmer on medium while you chop and prepared your other ingredients.
To the black beans add, your chopped green pepper, chopped yellow onion, cumin, bay leaves and garlic salt. Allow to simmer for approximately 15 minutes.Delete
Chop and prepared your other ingredients at this time. Peel avacado and chop into small pieces, squeeze lemon juice over avacado so it will not brown. Chop red onion, green onions (reserve tops for garnish), tomatoes, black olives, cilantro and garlic.
Take beans off of stove and cool in dish that you are going to serve your layered dip in. Spread evenly on bottom.
Mix together 8 oz Original Philadelphia Cream Cheese and Rotel Tomatoes (drain a few tablespoons of liquid off of tomatoes first). When this is incorporated, add the Whipped Philadelphia Cream Cheese and stir with a spoon. Add your adobo, dry ranch dressing, hot sauce, chopped garlic and chopped green onions to the sauce mixture.
Pour Cream Cheese Sauce over the beans and evenly layer it on top of the beans with a little of the beans showing around the edge of the dish.
Evenly add a layer of your chopped avacado.
Add layer of shredded cheddar cheese. (use 1 1/2 cups)
Add a layer of chopped tomatoes. (reserve a few for top)
Add a layer of red onion. (add to taste 1/2 - 1 cup)
Add a layer of sliced black olives.
Add the rest of your tomatoes and layer with chopped green onion tops.
Add the remainder of the cheddar cheese.
Sprinkle top with chopped cilantro.
Add dollops of sour cream on top of dish and sprinkle cilantro on top of sour cream.
To Garnish with tortillia chips, stick a few chips upright around the edge of your bowl for interest and decoration. You may also want to place a couple of chips right in the center of your dip.
Serve with fresh, crispy tortillia chips and have a fiesta! Celebrate!
12 Comments
Sounds Good Deb!
Elaine Barbee 3 – May 7, 2010
Debbie - beautiful!!! You are so comfortable in front of the camera, but then I'm seeing that after 6 weeks of this we are ALL becoming more comfortable! I want your dip!!!
Sandi 4 – May 7, 2010
Kudos to you and YOUR HUSBAND!!!!! That's incredible-mine hasn't even watched one of my selfmade videos....hmmmmmmm - You Win! Great Recipe, Good Luck, Paula
Paula Todora 5 – May 7, 2010
Got a chance to see this video. Yummy in the Tummy! I think those judges would be out of their collective gourds is they don't choose you! You really know how to cook and add flavors. You are so photogenic and have a lovely voice. Go Debbie!!!
Audrey Mack 6 – May 7, 2010
Oh my gosh Debbie I wanted to come right through the screen and have some. I didn't have lunch and wow this made me even more hungry. YUM!! Wondeful Video. Hey you've got it girl. This may be the one to get you to Savannah. Everything was absolutely perfect. And you look amazing and presented it so well.
lady nann 7 – May 7, 2010 Like
Debbie, your recipe looks great and so do you! You are so great at this! I so hope they pick you. This looks so easy for you!
Alicia Kammler 8 – May 7, 2010
great job!!!!
Ann Miller-Tobin 12NextAdd your comments to this recipe
Tuesday, May 18, 2010
Cinco de Mayo Black Bean Dip
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Strawberry Heaven
“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.
Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips
Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.
Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips
Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.
Strawberry Heaven
This pie is for the true Strawbery ADDICT and lover.
Mounds of Joy Whipped Pie
Using My Blog
This blog is intended to show you some wonderful recipes and highlight what is happening in the food world. In order to see the recipe demonstrated that is pictured. Click on the photo and you will get to see just how you can make this in your own kitchen.
Cinco de Mayo Layered Black Bean Dip
Debbie... WOW! I am so impressed! That recipe looks delicious, and your picture is stunning!
ReplyDeleteYou're a pro! :-) Great job and GOOD LUCK!! You'd make a great spokesperson. Nina Wade
Deb that is a beautiful job on your blog i am impressed but i knew yu could do it the dishes are beautiful
ReplyDelete