RASPBERRY SALSA DIP
16OZ CREAM CHEESE, softened
15 OZ CAN BLACK BEANS, drained and rinsed
16 OZ JAR RASPBERRY CHIPOTLE SALSA, (I prefer Mrs. Renfro’s)
8OZ SHREDDED MEXICAN BLEND CHEESE
¾ C GREEN ONION, chopped
TORTILLA CHIPS, for dipping
Spread the softened cream cheese in the bottom of an 8x8 baking dish. Top with the black beans then spread the raspberry salsa over the beans. Sprinkle with the cheese and bake at 350 degrees for 30 minutes. Remove from the oven and garnish with green onion. Serve with tortilla chips.
15 OZ CAN BLACK BEANS, drained and rinsed
16 OZ JAR RASPBERRY CHIPOTLE SALSA, (I prefer Mrs. Renfro’s)
8OZ SHREDDED MEXICAN BLEND CHEESE
¾ C GREEN ONION, chopped
TORTILLA CHIPS, for dipping
Spread the softened cream cheese in the bottom of an 8x8 baking dish. Top with the black beans then spread the raspberry salsa over the beans. Sprinkle with the cheese and bake at 350 degrees for 30 minutes. Remove from the oven and garnish with green onion. Serve with tortilla chips.
