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Ingredients
- 1 can (11 ounces) Mexican-style corn, drained
- 1 can (15 ounces) black beans, rinsed & drained
- 1 can (4 ounces) mild chopped green chilies
- 1 cup low sugar raspberry preserves
- 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 2 packages (8 ounces each) cream cheese, reduced fat (not whipped)
- Tortilla chips or jalapeño peppers for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Mix together the dressing mix, preserves, corn, chilies and black beans. Place each brick of cream cheese in a shallow ovenproof pan or on a cast iron fajita skillet. Top each brick with half of the bean mixture. Bake for 30 minutes. Garnish with jalapeño slices and serve with tortilla chip dippers.
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