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easy cheesy hot bean dip. cream cheese + beans + salsa + cheese. 1 (8 oz) block of Cream Cheese, softened 1 (15.5 oz) Can of Bushes Chili Starter Beans 1 Jar of Salsa (8-12 oz) 1- 1 1/2 Cups Grated Cheese of Choice (Cheddar, Colby Jack, etc...) Directions: Preheat oven to 350º. Spray a 9 inch pie plate (or any equal sized oven safe dish) with Non-Stick Cooking Spray. Spread the cream cheese evenly in the bottom of the dish. Next, using the lid of the can, gently drain of the liquid from the beans (do not rinse), and then evenly spread on top of the cream cheese. Pour salsa on top of the beans, using just enough to cover them (about 8-10 oz). Place into preheated oven and bake for 30 minutes until the edges begin to bubble. Remove from oven, add the shredded cheese (enough to cover the salsa). Place back into oven just long enough to melt the cheese (about 5-8 more minutes). Remove from oven and serve with Tortilla Chips.

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