Raspberry Salsa Bean Dip

This will be your next go to appetizer dish for tailgates, get-togethers, super bowl parties, baby showers, whatever the occasion, it will serve you well. A combo of cheese, beans, onions, and raspberry salsa. Don't be afraid, walk confidently into the grocery store and get these items and do not stop until you have finished baking this at home and are ready to eat. I prefer Tostitos scoops best for the chip vehicle, but this dip is not picky in what it pairs with. Also can be eaten on its own with a spoon, not that I have tried. Both dairy-free and regular recipes included. I like the dairy-free recipe a lot, but I do usually make the dairy filled one if I am feeding a crowd. I just don't think the df cream cheese melds as well, but that might just me my choice in brands.

Raspberry Salsa Bean Dip-Dairy Free 
1 16 oz can black beans-drained and rinsed
Half of large red onion, finely chopped
1 8 oz block of dairy free cream cheese (Kite hill brand cream cheese)
3/4 cup of chunky medium salsa
1/2 cup of raspberry jam (I prefer Hero raspberry fruit spread)
8 oz. Mexican dairy free cheese blend (Daiya cheese shreds and 1/2 tsp of Taco seasoning mixed together)


Directions:
Preheat over to 325 degrees
1. After draining and rinsing the black beans, spread in a 13x9" pan. Sprinkle chopped onions over beans.
2. Place slices of, small scoops of, or pipe the cream cheese over bean and onions until covered.
3. Whisk salsa and raspberry jam, pour evenly over cream cheese mixture.
4. Sprinkle cheese to create thin layer over dish.
5. Bake at 325 for 20 minutes. Serve warm.


Raspberry Salsa Bean Dip-With Dairy
1 16 oz can black beans-drained and rinsed
Half of large red onion, finely chopped
1 8 oz block of cream cheese
3/4 cup of chunky medium salsa
1/2 cup of seedless raspberry jam
8 oz. Mexican cheese blend

Directions:
Preheat over to 325 degrees
1. After draining and rinsing the black beans, spread in a 13x9" pan. Sprinkle chopped onions over beans.
2. Place slices of cream cheese over bean and onions until covered.
3. Whisk salsa and raspberry jam, pour evenly over cream cheese mixture.
4. Sprinkle cheese to create thin layer over dish.
5. Bake at 325 for 20 minutes. Serve warm.