Prep 15 mins
Cook 25 mins
Adapted this from Kraft Food & Family magazine. So simple and quick, but completely delicious! You can make it as hot as you want by changing up what kind of salsa you use. I also like to add a little lime juice, unless I am using the lime salsa. If you can't find the 4 cheese blend, you can use a mixture of cheddar and monterey jack (or pepperjack, for an extra little kick!) Serve with tortilla chips!
- 8 ounces cream cheese, softened
- 1 cup canned black beans, rinsed and drained
- 1 cup salsa
- 1 cup mexican-style four cheese blend, shredded
- Preheat oven to 350°F.
- Spread cream cheese in the bottom of a shallow baking dish. (I use a circular pie pan).
- Top with black beans.
- Add salsa.
- Top with cheese.
- Bake for about 20-25 minutes, or until cheese is melted and dip is bubbling.
I really liked the use of cream cheese in this dip, & the layering is so simple! Used a mild salsa, too, then had to put out tortilla chips (which my other half prefers) AND those large corn scoops (which I like)! Either way, very, very nice! Thanks for posting the recipe! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
WOW, what a delicious dip recipe!!!!
Mmmm, it is spicy, tomatoey, creamy and cheesey all at the same time with the beans adding in such a nice flavour and texture.
I really liked the ease of preparing this, even when making your own salsa first like I did. It baked up so nicely in the oven and was so good with my veggie dippers. YUM!
I will certainly make this again! THANK YOU SO MUCH for sharing another wonderful recipe with us, Starry!
Made and reviewed for the VIP during Veggie Swap #25 August 2010.
Really simple and surprisingly good. We made it with our own homemade salsa and scooped it with chips. Made as a prize for Top Favorites of 2009 cookbook game.