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Southwestern Bean Dip

This hot Mexican appetizer dip layers seasoned cream cheese with black bean salsa and cheese for a taco dip that is easy to serve.

Prep time

15 min

Total time

25 min

Servings

Makes 4 cups dip, or 32 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

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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
1/4 cup salsa
1 cup finely shredded Mexican cheese blend
2 green onions, sliced
WHEAT THINS Big Snacks

Preparation

Heat oven to 350°F.
Mix cream cheese and dry seasonings until blended; spread onto bottom of shallow 1-1/2-qt. casserole dish.
Combine beans, corn and salsa; spoon over cream cheese mixture.
Bake 10 min. or until heated through.
Top with shredded cheese; let stand 2 to 3 min. or until melted. Sprinkle with onions.
Serve with WHEAT THINS.

Recipe Tips

VariationPrepare using Neufchatel cheese and/or shredded reduced-fat Mexican cheese blend.

SubstitutePrepare using a 7-oz. can of corn with red and green peppers.

VariationSubstitute a 9-inch pie plate for the casserole dish.

367412

Nutrition Information Nutrition per serving
Amount per serving Calories		190
% Daily Value*
Total Fat 9g
	Saturated Fat 3g
	Trans Fat 0g
Cholesterol 10mg
Sodium 300mg
Carbohydrate 25g
	Dietary Fiber 2g
	Total Sugars 5g
	Added Sugars 4g
Protein 4g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium		4% DV
Iron		10% DV
Potassium		2% DV
Vitamin D		0% DV

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