Heyyyy! It’s been a few days. I missed my Friday post but for good reason. My little girl turned 1!! We had a fun day of playing with our cousins all day, eating lots of chocolate cupcakes with TONS of sprinkles, opening some gifts, and then playing at Monkey Joes (one of those bounce house/slides places). We had a blast. And to top off the day she burnt her little finger in the candle. She tried to grab the candle flame 🙁
If you remember a couple of days ago I posted this recipe for avocado salsa and then forever ago I posted this recipe for homemade salsa. After making a batch I found myself with lots of salsa to use up. I know we could have done the whole chips n’ salsa thing but that is just too boring for me. Why just have chips and salsa when you can have hot, cheesy, creamy, bean dip 🙂
This stuff is really good. I am actually positive that you could probably put cream cheese on anything and it would be amazing! Like ketchup even. I cannot stand ketchup. I can’t even look at it. Gross! But, seriously, 4 ingredients and some time in the oven and you’re done. I would highly recommend using one of the salsa recipes above. It will be worth it and it’s actually really easy to make your own. And cheaper. I like cheap stuff because then my grocery budget stays in check 🙂
- 1 block (8 oz) cream cheese
- 1 can (15.5 oz) chili beans
- 1 cup salsa or 8-12 oz jar
- 1 cup shredded cheese
- Heat oven to 350 degrees. Spray a 9" pie plate with cooking spray.
- Spread the softened cream cheese evenly in the bottom of the dish. Pour the drained chili beans over the cream cheese, spread out evenly. Next add the salsa on top of the beans and spread evenly.
- Cook for 30 minutes. Take out the dip and sprinkle the shredded cheese on top. Put it back into the oven and cook for an additional 3-5 minutes, or until the cheese is melted.
DO NOT rinse the chili beans. Just use the lid of the can and drain them. You still want some of that chili sauce on the beans.
To make this a spicy dip, use the medium heat chili beans, pepper jack cheese, and/or hot salsa.
Chili beans are pinto beans in chili sauce. They usually come in mild and medium heat. I always find mine by the other cans of beans.
I highly recommend making one of the homemade salsas I linked above. It makes a world of difference, taste-wise, and it’s really easy! If you make the salsa you will have plenty for this bean dip recipe and also this slow cooker creamy fiesta chicken.
Have a wonderful & relaxing Sunday 🙂 Enjoy, xoxo!
recipe found here