Cheesy Mexican Bean Dip

• Produce

  • 4 oz Green chilies
  • 1 15 oz can Pinto beans

• Condiments

  • 1/2 cup Salsa, chunky

• Baking & Spices

  • 1 oz Taco seasoning mix, store bought or homemade

• Dairy

  • 4 oz Cream cheese

• Other

  • ½ cup Sargento® fine cut four cheese Mexican blend

Found on chewoutloud.com

Description

Ingredients

• 15 oz can pinto beans, drained
• 1 oz taco seasoning mix (store bought or homemade)
• 4 oz softened cream cheese
• ½ cup chunky salsa (your choice of heat)
• 4 oz chopped green chilies, drained
• ½ cup Sargento® fine cut four cheese Mexican blend
• Optional: chopped green onions or cilantro for garnish

Directions

• Preheat oven to 350F with rack on upper position. In the bowl of a food processor, place the beans, seasoning mix, and cream cheese. Process until smooth. Transfer mixture to an oven proof serving pan.
• Use a wooden spoon to hand mix in the salsa and green chilies. Top evenly with cheese. Bake 15 minutes in preheated oven or just until cheese is bubbly and golden brown. Garnish with green onions or cilantro, if desired. Serve with chips, crackers, veggies, or bread.