Sunday, November 15, 2015

Mexican Bean Dip

8 oz block of cream cheese
1 cup Pepper Jack cheese,shredded
1/2 cup chopped onion
15 oz can of vegetarian chili with beans
4 oz can of green chilies, undrained
  • Preheat oven to 350 °
  • Spread the cream cheese on the bottom of a 9-inch pie plate. Set aside.
  • Combine 1/2 cup pepper jack cheese, onion, chili and green chilies in a small bowl.
  • Spread chili mixture over the cream cheese.
  • Sprinkle with 1/2 cup pepper jack cheese.
  • Bake for 20 minutes.

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