SPICY MEXICAN CHEESE AND BEAN DIP
1 pound Velveeta, cut into 1/2-inch cubes
1 can (15.5 ounces) black beans, rinsed
1 can (11 ounces) corn with red and green bell peppers, drained
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1 cup thick and chunky salsa
Combine ingredients in microwaveable bowl.
Microwave on high 5 minutes, or until cheese is completely melted and mixture is well blended, stirring after 3 minutes. Makes 36 servings, 2 tablespoons each