Thursday, March 31, 2011

Corn and Black Bean Salsa Dip


I tend to reserve dips and other “party” foods for get-togethers or when I need to take a snack somewhere.  It occurred to me that my family often misses out on some of the “fun” food that I share with others.  So, in the name of keeping it fair and real, a Saturday afternoon lunch was the perfect opportunity to splurge a bit! 
This one is so super easy, you’re going to love me for it.  You’re welcome!

Corn and Black Bean Salsa Dip

1-2 bricks of cream cheese, softened (depending on how much you want!)
1/2 can black beans, rinsed and drained (save remainder for something else!)
1 cup frozen corn, thawed
1 1/2 cups salsa, your favorite variety
1 1/2 cups shredded sharp cheddar cheese


Preheat oven to 350 degrees.

In an 8x8 baking dish, spread soften cream cheese on the bottom of dish. In a separate bowl, gently combine black beans, corn, and salsa. Pour on top of cream cheese. Top with shredded cheddar cheese.

Bake for 10 minutes or until cheese is melted. Serve warm with tortilla chips.

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