LAYERED BLACK BEAN AND SALSA DIP
Serves 8 to 10.
1-15 oz. can black beans, rinsed and drained
1/3 cup chopped red onion
1-8 oz. pkg. cream cheese, softened
1-12 oz. jar any peach or raspberry salsa (or really any jarred salsa)
1 cup grated Jack or Jalapeno Jack cheese
Blue Corn Tortilla Chips or crackers for serving
Directions:
Preheat oven to 375 degrees.
Toss black beans and red onion in the bottom of a deep 9-inch pie plate and spread evenly in dish.
With your hands press out the cream cheese to flatten into a circle (or whatever shape that is sort of round) and set over the beans. Some people just chunk it up and others roll it out between two sheets of plastic wrap.
Spoon the Salsa over the cream cheese and top with grated cheese.
Bake for 20 to 30 minutes or until cheese is melted and dip is bubbly. I serve it with blue corn tortilla chips, but any chip or cracker is good.
Serves 8 to 10.
1-15 oz. can black beans, rinsed and drained
1/3 cup chopped red onion
1-8 oz. pkg. cream cheese, softened
1-12 oz. jar any peach or raspberry salsa (or really any jarred salsa)
1 cup grated Jack or Jalapeno Jack cheese
Blue Corn Tortilla Chips or crackers for serving
Directions:
Preheat oven to 375 degrees.
Toss black beans and red onion in the bottom of a deep 9-inch pie plate and spread evenly in dish.
With your hands press out the cream cheese to flatten into a circle (or whatever shape that is sort of round) and set over the beans. Some people just chunk it up and others roll it out between two sheets of plastic wrap.
Spoon the Salsa over the cream cheese and top with grated cheese.
Bake for 20 to 30 minutes or until cheese is melted and dip is bubbly. I serve it with blue corn tortilla chips, but any chip or cracker is good.
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