Mmmm... dip!

Bean Dip
This is my aunt Holly's specialty, and we always devour it at family functions.

1 - 8oz brick of cream cheese (softened)
1 - 8oz tub of sour cream (cover your eyes, Emily!)
1 can vegetarian refried beans (refried black beans are particularly delicious)
1/2 package of enchilada seasoning or taco seasoning
1 - 16oz jar of salsa
1 - 8 oz bag of shredded cheese (I usually use the Mexcican blend)

Mix the cream cheese, sour cream, beans, and seasoning together. Spread the mixture in two 8" pie pans. Top with salsa and cover with cheese. Bake for 15-20 minutes at 350. Serve with tortilla chips.


Queso

1 can of Ro-tel tomatoes (undrained)
1 small block of velveeta

Cube up the velveeta and mix in tomatoes. Microwave for 5 minutes or until melted, stirring once in the middle. Serve with tortilla chips. (So easy, but so good!)