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.

AWESOME Nacho Bean Dip

by Lora Price

8 oz. softened cream cheese
8 oz sour cream
1 can refried beans
1 package chili powder seasoning mix
½ cup taco sauce
1 can jalpenos (optional)
1 ½ c. each – sharp cheddar and Monterey Jack cheeses, grated (reserve ¾ cups of each
for topping)

Beat cream cheese and sour cream together until smooth. Stir in beans, chili powder,
seasoning mix, taco sauce and (optional) jalapenos. Stir in ¾ cup each cheddar and
Monterey Jack cheese. Spoon into lightly greased casserole dish and top with an addition
¾ cup each of the cheeses. Bake at 325 for 20 minutes. Serve with tortilla chips.
Leftovers warm up great. (There are never any leftovers. =)