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.