Hot Tex Mex Dip
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 8 oz. package softened cream cheese 1 14 oz. can kidney beans, rinsed and drained 2 cups shredded cheddar cheese 3/4 cup mild salsa 1 tablespoon chili powder 1/3 cup sliced black olives

Instructions

Preheat oven to 350. Combine all ingredients in a large Pyrex bowl and cook for at least 1 hour. You can keep it in the oven for up to 2 hours if you reduce the temperature to 300. Serves 8 to 10.

Serving Size

Serves 8 to 10

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .