ARIZONA COYOTE CAVIAR

ARIZONA COYOTE CAVIAR
- One 15-ounce can black beans, rinsed/drained
- One 4-ounce can chopped ripe olives, drained
- 1 small onion, chopped
- 4 ounces diced green chilies
- 1 clove garlic, chopped
- 4 Tablespoons cilantro, chopped
- 1/4 teaspoon crushed red pepper
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1 teaspoon pepper
- One 8-ounce package cream cheese, softened
- 2 hard-boiled eggs, peeled and chopped
- 1 to 2 green onions, diced
- Salsa (fresh if possible)

COOKING PREPARATIONS:
Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips or Melba-style crackers