Ingredients
-
2
-
1/2
-
1/4
-
1/8
-
1
-
-
1
-
2
-
2
-
1/2
-
1
-
1
-
1/2
-
8
-
Directions
Layered Chile, Cheese, & Roasted-Corn Dip, , I wasn’t quite sure that this would be a good combination of ingredients, but it was fantastic! I left out the chiles as I don’t like things spicy but I left everything else the same and it was a very different Mexican dip Keeper!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Combine 2 Cups Beans, Cumin, Hot Sauce, Black Pepper and Cream Cheese in a Food Processor, Process Until Smooth. |
|
3
Done
|
Place Bean Mixture in a Medium Bowl; Stir in Remaining Beans. |
|
4
Done
|
Set Aside. |
|
5
Done
|
Place a Medium Nonstick Skillet Coated With Cooking Spray Over Medium-High Heat. |
|
6
Done
|
Add Corn and Garlic, and Saute For 3 Minutes or Until Lightly Browned. |
|
7
Done
|
Remove from Heat, and Stir in Rice, Cilantro, and Chiles. |
|
8
Done
|
Spread Half of the Bean Mixture in the Bottom of a Shallow 2 Quart Baking Dish Coated With Cooking Spray. |
|
9
Done
|
Spread Half of Salsa Over Bean Mixture. |
|
10
Done
|
Spread Rice Mixture Over Salsa. |
|
11
Done
|
Top With the Remaining Salsa and Bean Mixture, and Sprinkle With the Cheese. |
|
12
Done
|
Cover and Bake at 375 Degrees For 30 Minutes or Until Thoroughly Heated. |
|
13
Done
|
Serve With Chips. |
