Tex-Mex is one of the hardest cuisines to make in France, but this taco dip quenched a serious craving. Can be made up to a day in advance. Packs easily for picnics or pot-lucks. Dip in!
1 lg can red kidney beans, drained
1-2 tsp taco seasoning OR ground cumin, if desperate
salt to taste
Using a stick blender or food processor, purée the beans and seasoning. Spread evenly in your serving dish.
8-10 wedges of cream cheese, like La vache qui rit
1/2-3/4 cup either sour cream, crème fraîche or fromage en faiselle (drained)
Blend well using stick blender. Spread on top of bean layer.
Layer 3: 1 lg tomato, chopped
Layer 4: 1/2 onion, chopped
Then top with whatever sounds good to you! I used pitted black olives, sliced jalapenos and then some chopped fresh cilantro.
Serve with tortilla chips.