4cupsshredded cheeseMexican Cheese Blend or a mix of Monterey Jack and Cheddar
Garnish: sliced green onions
Instructions
Preheat oven to 350F.
In a large bowl, combine the cream cheese and sour cream.
Microwave in 30 second intervals until softened and smooth. Stir to mix.
Add the refried beans, chopped green chilies, taco seasoning, and half the cheese.
Stir to combine.
Pour into a 9x13 oven safe dish.
Top with remaining cheese.
Bake for 20-25 minutes or until bubbly and the cheese is melted.
Remove and garnish with sliced green onions. Serve with tortilla chips.
Notes
For easy clean up, try using a disposable pan that can be recycled when you’re done. For crock pot cooking, use crock pot covers, which can be used and thrown out after use. If you prefer to use your own baking dish, coat with a non-stick cooking spray.
To soften cream cheese, try leaving it out for a few hours until it reaches room temperature. Alternatively, you can also microwave it in a bowl for 10-20 seconds at a time until soft.
For all my meat lovers out there, add in ground beef seasoned with taco mix for more protein.
For a more spicy cheese blend, use pepper jack cheese as opposed to Monterey Jack cheese.
If you don’t like green onions, top with black olives, cilantro, tomatoes, or any other traditional Mexican food.
For a smoother cream cheese bean dip, use a wire whisk to beat your cream cheese and sour cream into one smooth mixture.