Raspberry Salsa Dip: Get in My Mouth

      This recipe hearkens back to my college days, because it was introduced to me by college roommate and has always been one of my favorite things to eat.  It is that good.  I introduce you to, Raspberry Salsa Dip.



Easy and fun and good.  Here's what you need.



Black Beans, drained
Cream Cheese
Raspberry Salsa
Monterey Jack Cheese, about two cups

Then, layer them in the order listed.  Since I was doing Food Co-Op last night, I was splitting it up and doubling it, which makes the pictures a little misleading.  Normally, I would make it in an 8 by 8 square pan.



Cut your cream cheese into strips or small pieces.



You only need about 8 total ounces of Raspberry Salsa in a normal recipe.  I found my Raspberry Salsa at Kroger!



I mean, how could you go wrong?  Throw lots of shredded cheese on top.



Bake at 350° for 30 minutes, or until bubbly.  The hardest thing about this recipe is waiting for it to get cool enough to eat.  It is a nice blend of salty, cheesy and sweet.  Yum.