Thanks to Shannon Murphy for submitting this recipe for our 2018 Holiday Recipe Contest! Shannon prefers to use our Original Cherry Salsa, but feel free to use the heat level of your choice — from Mild to Hot to Cherries on Fire!
This dip is best served hot/warm with tortilla chips (she suggests the Scoops-like chips), but it’s also delicious reheated or even cold! Makes enough for a 10-person party when served with other appetizers. For fun presentation, sprinkle additional chopped dried cherries on top of the dip before serving.
HOT CHERRY CHEESE DIP
1- 16 oz jar Cherry Republic Original Cherry Salsa
1- 7.5 oz jar Cherry Republic Original Cherry Salsa
1 can black beans
1- 8oz brick of Philadelphia Cream Cheese, room temperature
2 cups shredded sharp cheddar cheese
1 cup Cherry Republic Montmorency Dried Cherries, chopped
Freshly ground black pepper
Preheat oven to 350 degrees. Drain and rinse black beans. Put room temperature cream cheese in an oven-safe loaf pan (recommend glass loaf pan) and mash with a fork. Pour the two jars of Cherry Republic Original Salsa into the loaf pan with the cream cheese; mix thoroughly (will be chunky). Add the black beans and shredded cheddar, mix thoroughly. Chop the Cherry Republic Montmorency Dried Cherries, mix into the loaf pan mixture; freshly grind black pepper to taste, mix in. Place loaf pan on mid-level shelf in oven, and cook for 45 minutes until hot and melted. Carefully remove, stir thoroughly to mix, and allow to cool for ten minutes before serving.