Warm Cheesy Bean Dip

Instructions

• Preheat oven to 350 degrees f. 
• Melt the cream cheese in a large skillet over very low heat.  Stir in the refried beans, sour cream, taco seasonings, green chiles, ground cayenne pepper, 1/2 cup Monterey Jack Cheese, and 1/2 cup cheddar cheese; cook until smooth and slightly melted.   Spoon into a 9×13 casserole dish and top with the remaining cheese.
• Bake for 25-30 minutes or until cheese is melted. Serve with tortilla chips.

Notes

• Shred your own block of cheese.  It is so much tastier and does not contain cellulose.
• You can use traditional refried beans or fat-free refried beans.  They both work out well and are delicious.
• For optimal flavor, we prefer the full-fat cream cheese and full-fat sour cream in this dip. But by all means, if you are on a low-fat diet, you can certainly use the others, and they will blend well and taste good.
• If you don’t have taco seasoning, try making your own with chili powder, cumin, salt, garlic powder, and onion powder.
• Use good sturdy chips for this recipe, as it is a really hearty dip with lots of gusto.
• Top with tomatoes, red onions, guacamole, jalapenos, black olives, green onions, and cilantro.
• Make this recipe up to 2 days in advance. Prep up to the point of baking but don’t bake. Cover with plastic wrap and store in the refrigerator. 30-40 minutes prior to baking, remove the dish from the refrigerator and warm it to room temperature. Bake as directed.
• This Warm Bean Dip recipe makes a lot, so if it is just you and the family for movie night, then you may want to cut this recipe in half.
• Make this dip in a crock pot and keep it warm for hours for all your party guests.

Nutrition

Calories: 191kcal | Carbohydrates: 3g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 245mg | Potassium: 107mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 0.4mg