You’ll Need:
6 oz of cream cheese.
12 oz of black beans.
12 oz of rotel.
6 oz of shredded cheddar cheese.
How to:
In a safe dish, press down the cream cheese.
In a bowl, mix together the rotel and black beans with even parts and drain all juices then spread the mixture over the cream cheese.
Top with shredded cheddar cheese and bake in a preheated oven to 300° for 30 minutes.
I serve this razorback layer dip with tortilla chips.
