Black Bean Dip

This is based on the recipe for Paula Deen's Monster Mash, but I don't think we should limit it to just Halloween.  This dip has a place at your party table all year long.  It's extremely easy, and it was really good!  I liked it better when it was hot instead of when it had gotten to room temperature.

I let myself feel okay about eating huge quantities of this dip because I used fat free cream cheese, shredded cheese made with 2% milk, and organic fat-free black beans.  Surely that cancels out the bag of chips we ate along with it. 

It makes quite a bit, too, so you can save any leftovers (or in my case, what wouldn't comfortably fit into the 8x8 dish), and spread it in some tortillas with shredded chicken for a delicious soft taco later in the week.

Black Bean Dip

4 oz cream cheese
2 (20.5 oz) cans refried black beans
1 (10 oz) can diced tomatoes and green chiles
2 cups (8 oz) shredded Mexican blend cheese
1 Tbsp taco seasoning
Tortilla chips, for serving

Preheat oven to 325.  Lightly spray a 2-quart baking dish.  Cut cream cheese into small cubes and place on bottom of dish.  Combine beans, tomatoes, taco seasoning, and 1 cup of the shredded cheese, and spoon into the baking dish.  Bake for 25-30 minutes, or until hot and bubbly.

Remove from oven, and stir so that the cream cheese is combined with the other ingredients.  Turn on the broiler.  Top dip with the remaining cup of shredded cheese, and broil until the cheese has melted and is slightly browned.  Serve hot with tortilla chips.