Warm Layered Mexican Dip
recipe by Amie Kanengeiser from My Retro Kitchen
1 can refried beans
8 oz softened cream cheese
1 pouch taco seasoning
1/2 can black beans, rinsed and drained
1/2 can whole kernel corn, drained
1 cup salsa
2 cups shredded cheese (I used a combo of cheddar and mozzarella)
fresh cilantro for garnish
In a small bowl, combine the creamed cheese and taco seasoning well with a fork. Warm in the microwave for about 30 seconds and set aside. In a medium sized bowl, combine the black beans, corn and salsa.
Spread the refried beans evenly on the bottom of a round pie plate or an 8x8. Top with the taco-cream cheese mixture and next layer the corn, black bean and salsa mixture. Sprinkle shredded cheese evenly over top of layered dip. Bake in a preheated 350 degree oven for 10 minutes, or until cheese melts. Garnish with cilantro and serve with your favorite tortilla chips.