Four-Layer Rum Bean Dip [RECIPE]

Serves 6

1 can (15 oz.) refried black beans

Zest and juice of 1 lime

2 tsp. Rave Review!™ Original Culinary Rum™ (or regular rum)

¼ to ½ tsp. chipotle powder

2 tbsp. seeded and chopped green chiles, mild or hot

1 avocado, peeled, pitted, and mashed

¼ cup salsa verde (tomatillo salsa)

¼ cup pitted black olives, sliced

1 to 2 cups chopped heirloom tomatoes

¼ cup sour cream

Smoked salt, to taste (use regular salt if unavailable)

Cilantro or mint, for garnish

Tortilla chips for serving

Directions:

Add the beans, lime zest and juice, Culinary Rum, and chipotle powder to a food processor and pulse until smooth. Spread mixture on the bottom of your serving plate. Combine the sour cream and chilies in a small bowl. Spread over the beans but leave a bit of the beans showing. Mix together the mashed avocado and the salsa verde. Spread over the sour cream. Sprinkle the tomatoes and olives on top with the smoked salt and layer over the top. Garnish with cilantro or mint. Serve at once with tortilla chips.

SOURCE-NEWSONE