Recipe from here
1 (8oz) block of cream cheese, softened
1 (15.5oz) can of bushes chili starter beans
1 jar of salsa (8.5 oz)
1-1.5 cups grated cheese of choice
preheat oven to 350 degrees. Spray a 9 inch pie plate with cooking spray. Spread cream cheese evenly over bottom of the dish. next using the lid of the can, drain the liquid from the beans (do not rinse) and evenly spread on top of cream cheese. Pour salsa on top of the beans (using enough to cover them). Bake for 30 mins. or until edges begin to bubble. Remove from oven. Add the shredded cheese (enough to cover salsa) Place back in over just long enough to melt the cheese (about 5-8 mins).
I first found this recipe on pinterest. We doubled our recipe since we were taking it to a get together. I also used one can of a sweet starter bean and one of a regular starter bean... I wanted to give it a different flavor. We used our favorite mexican blend of cheese. This was pretty good. I think i either used too much shredded cheese or cooked it to long with the cheese, because the shredded cheese was a little firmer than i wanted and it made it hard to stick a chip in without it breaking. We had about half leftover when we got home... it didn't last through the next day.