Monday, December 5, 2011

Easiest Bean Dip of All Time

Rachel made this at last week's coffee hour, and she was asked for the recipe, so here you go! I wish I'd been able to stay and sample it! Sounds delicious, and perfect for holiday entertaining!!!

 By Rachel Wagner

  • 16 oz (2 8 oz. packages) cream cheese, softened for easier spreading 
  • 2 cans refried beans 
  • 24 oz salsa, spiced to your preference (I like Pace's Medium Picante) 
  • 16 oz shredded cheese, a mix of cheddar, monteray jack, or other "taco" cheese is good 

 Spread in order listed into a 9x13 pan. (A gentle touch makes for more even layers.) Heat covered at 325-375 F for 15-30 minutes, until hot throughout and cheese is all melty.

No comments:

Post a Comment