MEXICAN DIP

Ingredients
8 ounces cream cheese
16 ounces refried beans
12 ounce jar Picante’ sauce
1 small onion, chopped
¼ teaspoon seasoning salt
1 cup grated cheddar cheese ( I usually use more)

Cooking Instructions
Spread cream cheese in a glass pie pan. Top with refried beans. Place Picante’ sauce over beans. Sprinkle chopped onion over sauce. Sprinkle with seasoning salt. Cover with grated cheese.

Bake at 325 for 20 – 25 minutes.