Friday, September 23, 2011

Mexican Dip

This is a very hearty dip. It makes a great appetizer, but it's filling enough to have for a casual dinner with a salad on the side. It is also very easy. (Sorry about the picture, I had pretty low lighting.)

Mexican Dip
2- 8 oz. blocks of cream cheese, softened
1 lb. of hamburger, browned
1 can of Bush's Chili Starter Beans (found these at Ron's)
1 small jar of salsa
2 c. shredded cheddar
Spray a 9 x 9 pan with Pam. Spread the cream cheese on the bottom. Mix the beans and the hamburger. Spread over the cream cheese. Pour salsa over the hamburger and spread evenly. Bake at 350 for 30 minutes. Remove from oven and sprinkle with cheese. Bake for another 5 minutes until the cheese is melted. Serve hot.

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