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Easy Mexican 4-Layer Chip Dip
Great Appetizer Dip! |
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4 oz. Philadelphia Cream Cheese
2 cans Rotel Brand Tomatoes
1 can Black Beans
1 10oz. Block Colby & Monterey Jack
Cheese (or equal weight bag of
grated cheese)
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Preheat oven to 350 Degrees.
In a glass 10x14 casserole dish,
spread cream cheese evenly on bottom. Drain all the juice from
the black beans and layer on top of
the cream cheese. Drain ALL the
juice from the Rotel tomatoes and layer next. Grate cheese and spread
evenly over top. Place dish on the middle rack for about 15 minutes, until cheese is completely
melted, and the layers are hot.
Remove and let cool for a few minutes. Serve with Mexican Restaurant-Style Corn Chips.
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Preparation Time: 20-25 min |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Tig
Texas
United States |
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| This recipe has been viewed 17532 times. |
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