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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

southwestern bean dip Recipe

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This recipe for southwestern bean dip is from The Van Camp Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (8 oz brick) Cream cheese, softened
2 tsp Chili powder
1 tsp Ground cumin
1 can (15.5 oz) Black beans, rinsed
1 can (8 oz) Corn, rinsed
¼ cup Salsa
1 cup Finely shredded Mexican cheese blend
2 Green onions, sliced
WHEAT THINS Big Snacks
Directions:
Directions:
Heat oven to 350°F.
Mix cream cheese and dry seasonings until blended; spread onto bottom of shallow 1½-qt casserole dish.
Combine beans, corn and salsa; spoon over cream cheese mixture.
Bake 10 minutes or until heated through.
Top with shredded cheese; let stand 2 to 3 minutes or until melted.
Sprinkle with onions.
Serve with WHEAT THINS.

 

 

 

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