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Mexican Layered Dip Recipe

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This recipe for Mexican Layered Dip, by , is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janis Griffin

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz can pinto beans or black beans, drained
8 oz cream cheese (keep cold as you need to slice it thin)
1 small red onion, chopped
1 11.3 oz jar Raspberry Salsa "Robert Rothschild" brand
8 oz shredded Cheddar cheese
Tortilla Chips

Directions:
Directions:
Preheat oven to 325. In a 11" x 7" casserole dish layer beans, then slice thin layers of cream cheese and place on top of beans. Sprinkle onion on next. Spread salsa, then onion covering the top. Put Cheddar cheese on the very top. Bake 20-30 minutes until bubbly. Serve with tortilla chips.

Personal Notes:
Personal Notes:
I find the Robert Rothschild brand of Raspberry salsa at Paul's Fruit Market in Louisville.

 

 

 

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