Sunny Caribbean Black Bean and Mango Dip

With a seasoned cream cheese base and a black bean, mango, and jalapeno topping, this dip is flavorful, light, refreshing, and colorful. Best made a day ahead, and great served with large tortilla chips(I like Tostitos white corn, restaurant-style chips), rum drinks, beer, Margaritas, and fruit drinks.

• Ready In: 20 mins
• Serves: 10

Ingredients

• 1 (8 ounce) package low-fat cream cheese, softened
• 1⁄2 cup reduced-fat sour cream
• 1⁄2 teaspoon salt
• 1  teaspoon chili powder (to taste)
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon garlic powder
• 1  teaspoon onion powder
• 1⁄4 teaspoon dried oregano, crushed
• 1  teaspoon cumin (to taste)
• 1 (15 ounce) can black beans, well rinsed, drained, and dried on paper towels
• 1  cup mango, cut into small dice
• 1  large  jalapeno pepper, seeded and finely minced
• 1⁄4 cup  chopped fresh cilantro (to garnish)
• 1⁄2 cup  seeded and diced fresh tomato (to garnish)
•  tortilla chips, for dipping

Directions

1. In a small bowl, thoroughly mix cream cheese, sour cream, and dried seasonings.
2. Taste for seasoning.
3. Spread mixture in an 11 inch glass pie plate or other serving plate of same dimension.
4. Sprinkle top with minced jalapeno, then black beans, then mango.
5. Cover well and chill overnight.
6. Just before serving, sprinkle tomato and cilantro over the top.
7. Serve with tortilla chips.
8. Preparation time doesn't include chilling time.