Corn and Black Bean Salsa Dip

The Texas Rangers are headed to the World Series for the first time in franchise history! And our household couldn’t be more excited! My husband and father-in-law were on the phone right after they beat the Yankees in that last game, and my father-in-law couldn’t even carry on a conversation he was so excited. You can bet we will be glued to the TV every night watching the games and crossing our fingers. What better way to celebrate than with a few yummy munchies.

This recipe originally comes from my friend Laurie in Connecticut. We used to get together and scrapbook late into the night while our kids had a sleepover. It was at one of these marathon sessions that she made this to munch on using Tastefully Simple Corn, Black Bean Salsa. So easy and yet SOOOO good. I can easily eat about half of it by myself, so if you’re forced to share, make a lot! You could just as easily scale it down for one or two “normal” servings though.

Feel feel free to mix it up however you want. I usually use a different brand of salsa because Tastefully Simple is a little pricey ($7.99 a jar) and you can only buy it through a consultant. It is my favorite though, and I use that if I can get my hands on it. Use whatever heat you can stand (I use medium because I’m a spice wimp) and/or use plain old salsa or picante if you don’t really like the chunks in it. Just about any type of cheese will work too – cheddar, or Monterey Jack, Colby, take your pick.

Corn and Black Bean Salsa Dip

8 oz. cream cheese, softened
1 jar corn and black bean salsa
1 cup shredded Mexican cheese

Spread the softened cream cheese evenly onto the bottom of a pie plate. Cover it with a layer of salsa, as much or as little as you like, and sprinkle with the cheese. Serve with tortilla and/or corn chips.

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