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A hot blend of chili, jalapeno and garlic


  • 1 cup fresh tomatoes, seeded and diced
  • 1 ripe avocado, peeled and diced small
  • 1 scallion, white and green parts sliced thin
  • 1 jalapeno pepper, minced
  • 3/4 teaspoon salt
  • Juice of 1 fresh lime
  • 1 tablespoon cilantro leaves, minced

Bean dip:

  • 1 tablespoon oil
  • 1/4 cup diced onion
  • 1 slice bacon, minced
  • 1 clove garlic, minced
  • 1 teaspoon hot chili powder
  • 1 sprig fresh thyme, leaves only
  • 1 can cooked black beans, drained
  • 1/2 cup light cream cheese
  • 1/4 cup grated Cheddar cheese

Mix all the salsa ingredients in a bowl and let marinate.

Heat the oil, and then saute the onions for a few minutes. Add the minced bacon and cook until browned. Add the garlic and chili powder; saute a few seconds. Add the thyme and the black beans. Puree in a food processor until smooth.

Fold the salsa, black bean puree and cream cheese together. Place in an ovenproof crock or casserole. Top with the Cheddar cheese. Bake under broiler until cheese is melted. Makes 2 1/2cups.

Chef Christopher Sotkovsky

Thursday, January 16, 2003

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