I rarely share recipes on my blog so you know this has to be pretty darn yummy. I made this today to snack on while watching my Tennessee Vols get whipped by the Florida Gators yet again. There’s always next year!
There is just something about a dip served warm that I love. This one you pop right out of the oven and start dipping some chips in. Try this out the next time you have a few guys around watching football.
Yield: Serves 6-8
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
1 (8 oz) block of Cream Cheese, softened
1 (15.5 oz) Can of Bushes Chili Starter Beans-I used half a can of refried beans and half of a can of these mixed.
1 Jar of Salsa (8-12 oz)
1- 1 1/2 Cups Grated Cheese of Choice (Cheddar, Colby Jack, etc…)
Preheat oven to 350º. Spray a 9 inch pie plate (or any equal sized oven safe dish) with Non-Stick Cooking Spray. Spread the cream cheese evenly in the bottom of the dish. Next, using the lid of the can, gently drain of the liquid from the beans (do not rinse), and then evenly spread on top of the cream cheese. Pour salsa on top of the beans, using just enough to cover them (about 8-10 oz).
Place into preheated oven and bake for 30 minutes until the edges begin to bubble. Remove from oven, add the shredded cheese (enough to cover the salsa). Place back into oven just long enough to melt the cheese (about 5-8 more minutes). Remove from oven and serve with Tortilla Chips.