Corn & Black bean salsa dip

This is taken from a dip recipe using the Tastefully Simple Corn and Black Bean Salsa. But I make my own salsa.


For salsa mix together:

Chopped tomatoes
chopped onion
chopped bell pepper
fresh cilantro
fresh corn on the cop-cooked and cut off of the cob
1 small can of green chiles-I use mild
Penzy's fajita spice-to taste
1 can of black beans rinsed and drained


8 oz. cream cheese
8 oz. finely shredded 4 cheese Mexican blend

Spread 1 8 oz. block  or tub of cream cheese in the bottom of a microwavable or oven safe 8X8 dish OR large pie plate.
After mixing salsa together, you will want to strain it, or it will be very runny, as there is a lot of juice in fresh tomatoes.
Top cream cheese with salsa. Sprinkle shredded cheese over top.
This can be microwaved to slightly melt the cream cheese and shredded cheese on top. If you prefer a hot dish, it can be baked, uncovered in a 350 degree oven for 20 minutes or until cheese on top is completely melted.
Serve with tortilla chips or crackers of your choice.

Taffy Apple Dip from June

8 oz. cream cheese
3/4 cup brown sugar
1 tsp. vanilla
1/2 cup peanuts (optional)

Mix all together and enjoy with sliced apples. Keep refrigerated.