Fiesta Roasted Red Pepper, Bean & Cheese Dip
1 (15 ounce) can chili with beans *
1 (8 ounces) cream cheese, softened
1 ½ cup Taste Weavers Roasted Red Pepper Salsa, divided
1 tablespoon taco seasoning
2 cups Mexican blend shredded cheese, divided
* * * * *
Fresh cilantro, chopped
Preheat oven to 425 degrees. Grease a 1½ quart baking dish.
Spread the can of chili on the bottom of the baking dish.
In a mixing bowl, beat cream cheese until smooth. Stir in the Roasted Red Pepper Salsa, taco seasoning and 1½ cups Mexican cheese. Dollop on top of chili then spread evenly to cover. Sprinkle the remaining ½ cup cheese over the top of dip.
Bake in preheated oven for 15-20 minutes or until dip is bubbling around the sides. Sprinkle with chopped cilantro and serve warm with your favorite tortilla chips. Yields; 4 cups.