"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chae Meyer Dip Recipe

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This recipe for Chae Meyer Dip, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Biscombe
Added: Tuesday, December 9, 2008


1 can black beans (drained)
1/2 c. chopped red onion
2 large garlic cloves
1 4 oz. can chopped black olives (drained)
1/4 c. olive oil
1/4 c. red wine vinegar
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 c. crumbled feta cheese
1/4 c. chopped cilantro

Mix all ingredients together, except cilantro and feta. Refrigerate overnight. Serve cold with feta and cilantro on top. Serve with tortilla chips.




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