Layered Dip

For this month's Pin It Spin It, I tried a new dip recipe.  I think I originally heard about this from Katie at Preppy Empty Nester.  The recipe is for a Layered Dip, and can be found at this website.

It is based on a raspberry salsa by Robert Rothschild.  I couldn't find this in the local store, and didn't have time to order before our shindig Saturday night.  So I substituted some strawberry jalapeno jam I found at HEB.  No problem!

In fact, every person at our dinner Saturday night RAVED about this dip and couldn't get enough.  People even spread it on top of their burgers!  Caution though, it does pack some heat, depending on what jam or salsa you use!

You start with black beans and cream cheese.

Next add red onions, the spicy jam or salsa, and finally monterrey jack cheese.

Bake until it's melted and gooey.

And dip with tortilla or pita chips.  Or spread on crackers.  Delicious.

In my party prep Saturday, I forgot to take a picture of the finished product!  Mine looked much cheesier than the photo from the website, but you get the idea.  Here's the recipe...give it a try!

8 oz drained black beans (I used the whole can.)

8 oz cream cheese, cut thin

1 small red onion, finely chopped

1 jar raspberry salsa (I improvised with strawberry jalapeno jam) 

8 oz grated monterrey jack cheese 

Layer the ingredients in the order given.  Bake at 325 for 20-30 minutes until bubbly.