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South-of-the-Border Layered Dip

Yield Makes about 4 cups
Notes: You'll find mole paste at Latino markets or in the international section at supermarkets. Serve dip with assorted sliced raw vegetables.


  • 2 teaspoons olive or salad oil
  • 1 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons mole paste or 1 tablespoon chili powder
  • About 1/2 cup chicken broth
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 2 cups loosely packed fresh cilantro leaves
  • 1 can (4 oz.) diced green chilies
  • 1/4 cup green salsa or green taco sauce
  • 1/3 cup (1 3/4 oz.) crumbled feta cheese

Nutrition Information

  • calories 13
  • caloriesfromfat 28 %
  • protein 0.7 g
  • fat 0.4 g
  • satfat 0.1 g
  • carbohydrate 0.7 g
  • fiber 0.5 g
  • sodium 49 mg
  • cholesterol 0.7 mg

How to Make It

  1. To a 10- to 12-inch nonstick frying pan over medium-high heat, add oil, onion, and garlic. Stir often until onion is tinged golden, about 4 minutes. Add mole and 1/2 cup broth. Stir to incorporate mole and cook until most of the liquid evaporates, about 4 minutes more; remove from heat.

  2. Add beans, mashing about half of them to thicken the mixture. If mixture is too thick for dipping easily, stir in 1 tablespoon broth at a time until mixture is the desired consistency. Spread bean mixture 3/4 inch thick on a serving platter; set aside. (If making ahead, cover and chill until next day.)

  3. In a food processor or blender, combine the cilantro, chilies, and salsa. Whirl or grind until mixture forms a paste as thick as pesto. Occasionally scrape paste from sides of container down into blade area. Spoon cilantro mixture over center of beans.

  4. Distribute cheese over the spread; surround with sliced vegetables.

  5. Nutritional analysis per tablespoon.