South-of-the-Border Layered Dip

Ingredients

• 30 oz black beans rinsed drained canned
• 0.5 cup chicken broth 
• 2 tablespoons mole paste 
• 1.8 oz feta cheese crumbled
• 2 cups cilantro leaves fresh loosely packed
• 1 clove garlic minced
• 4 oz chilies diced green canned
• 0.3 cup taco sauce green
• 1 cup onion finely chopped
• 2 teaspoons salad oil 

Equipment

• food processor
• frying pan
• blender

Directions

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.
2. 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.
3. 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.
4. Spread bean mixture 3/4 inch thick on a serving platter; set aside. (If making ahead, cover and chill until next day.)
5. 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.
6. Distribute cheese over the spread; surround with sliced vegetables.