Black Bean Dip - cooking recipe

Ingredients

1 pkg. (8 oz.) cream cheese
1 can (14 oz.) black beans
1 c. finely diced red onion
1 jar (10.5 oz.) Robert Rothschild Fiery Raspberry Salsa
Shredded Pepper Jack cheese (enough to cover)

Preparation

Spread cream cheese on bottom of 8-inch quiche pan or pie plate. Drain the can of black beans and spread on top of cream cheese. Cover beans with finely diced red onion. Cover with Raspberry Salsa. Top with shredded Pepper Jack cheese. Heat until bubbly, about 20 minutes, at 325\u00b0. Serve with tortilla or corn chips. Serves 20.