How to make it

  • Pre-heat oven to 175*C.
  • Heat olive oil in a large wok or pan on stove.
  • Toss in onions, garlic and carrots - stir.
  • Drain and rinse both packages of beans thoroughly to get rid of excess salt.
  • Add beans and remaining vegetables and cook thoroughly for approximately 10 minutes.
  • Spread whole cream cheese package on the bottom of an oven-safe dish. I prefer the glass long oval shaped ones.
  • Spread bean & vegetable mix evenly on the cream cheese.
  • Spread jar of salsa on top of the beans and vegetables.
  • Sprinkle shredded cheese evenly but generously on top of nacho dip.
  • Bake in oven for 10 minutes, until cheese is melted.
  • Serve with nacho chips.

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