Black Bean and Raspberry Salsa Dip

Black Bean and Raspberry Salsa Dip

Ingredients

  • 1 1/2 (8oz packages) 1/3-less-fat (Neufchatel) cream cheese, softened
  • 1 (15oz) can S&W® Black Chili Beans (drain, do not rinse)
  • 1/2 cup raspberry salsa
  • 1 cup fresh raspberries
  • 3/4 cup shredded Monterey Jack cheese
  • 2 tablespoons finely chopped red onion

Print Black Bean and Raspberry Salsa Dip

V

Vegetarian

GF

Gluten Free

30 min

Total Time

10 min

Prep Time

10

Servings

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Ingredients

  • 1 1/2 (8oz packages) 1/3-less-fat (Neufchatel) cream cheese, softened
  • 1 (15oz) can S&W® Black Chili Beans (drain, do not rinse)
  • 1/2 cup raspberry salsa
  • 1 cup fresh raspberries
  • 3/4 cup shredded Monterey Jack cheese
  • 2 tablespoons finely chopped red onion

Directions

Heat oven to 350° F. Spread cream cheese in bottom of 9-inch pie plate or shallow 8- or 9-inch baking dish. In small bowl, combine beans and salsa. Spoon evenly over cream cheese. Sprinkle with raspberries. Top with cheese. Bake for 20 to 25 minutes until heated through and cheese is melted. Sprinkle red onion on top.

Serving Suggestions: Serve with crackers or baguettes slices. Sprinkle with green onions or chopped cilantro if desired.
Raspberry chipotle sauce be also be used in place of the raspberry salsa.

Tip: If you can’t find raspberry salsa, use your favorite salsa with 2 tablespoons of raspberry jam.
You could also substitute pineapple, peach or mango flavored salsa.
Add your favorite hot sauce if you want to add more heat to this dip.

Serving Size: about 4oz each

Nutritional Information Per Serving:
Calories 160, Total Fat 8g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 350mg, Carb 14g, Fiber 4g, Total Sugar 5g, Protein 7g, Vitamin D 6%, Calcium 15%, Iron 4%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.