Ingredients needed:
* 1 can of black beans, rinsed and drained (15 1/2 oz.)
* 1 teaspoon of ground cumin
* 2 tablespoons of butter, at room temperature
* 1/2 teaspoon of salt
* 2 green onions, chopped
* 1 package of cream cheese, at room temperature (8-oz)
* 1 jar of salsa, divided (12-oz)
* 1/2 cup of chopped tomato
* 1/4 cup of chopped fresh cilantro
Preparation steps:
* Place first 4 ingredients into crockpot. With a potato masher, mash together until mostly uniformed and mixed. Pat bean mixture in bottom of crockpot. Sprinkle with onions.
* Beat cream cheese in a bowl. Add 2/3 cup of salsa and beat again. Dollop cream cheese mixture evenly over onions. Spread gently to cover.
* Cover and cook on low for 3 1/2 hours or on high for 1 1/2 hours until heated and bubbly.
* Spread remaining salsa over hot dip and sprinkle with chopped tomato and cilantro.
Serve dip with tortilla chips and enjoy.
(Serves 10 to 12)
