Southwestern Bean Dip

Name: Southwestern Bean Dip
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 pkg. brick cream cheese, softened; 2 tsp. chili powder; 1 tsp. ground cumin; 1 can black beans, rinsed; 1 can corn, rinsed; ¼ cup salsa; 1 cup finely shredded Mexican cheese blend; 2 green onions, sliced; WHEAT THINS Big Snacks

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:

0 min

Total time:

0 min

Servings:

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

Ingredient list

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
¼ cup salsa
1 cup finely shredded Mexican cheese blend
2 green onions, sliced
WHEAT THINS Big Snacks

Directions

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

Variation
Prepare using Neufchatel cheese and/or shredded reduced-fat Mexican cheese blend.
Substitute
Prepare using a 7-oz. can of corn with red and green peppers.
Variation
Substitute a 9-inch pie plate for the casserole dish.

Nutrition factsNutrition information

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