Layered Black Bean and Roasted Salsa Dip
Equipment
Ingredients
- 1 package 4 oz goat cheese, softened
- 1 package 3 oz cream cheese, softened
- 1 ⁄2 cup refried black beans with lime from 15.5-oz can
- 1 ⁄2 cup fire-roasted salsa from 16-oz jar
- 2 plum Roma tomatoes, seeded, chopped (2⁄3 cup)
- 2 medium green onions sliced (2 tablespoons)
- 1 tablespoon chopped fresh cilantro
- 8 oz bite-size tortilla chips
Instructions
- Heat oven to 350°F.
- In small bowl, stir together goat cheese and cream cheese.
- Spread into ungreased 9-inch pie plate.
- Spread refried beans and salsa over cheese.
- Cover with foil; bake 14 to 16 minutes or until thoroughly heated.
- Sprinkle with tomatoes, onions and cilantro.
- Serve warm with tortilla chips.
Notes / Tips / Wine Advice:
Look for a thick salsa to keep it from becoming too thin when baking. Or drain some of the liquid off the salsa before spreading it over the cheese.