Easy Refried Bean Dip (Print Version)
# Ingredients:
→ Base
01 -
450 g refried beans, canned or homemade
02 -
115 g cream cheese, softened
03 -
120 ml sour cream
04 -
16 g taco seasoning
→ Vegetables and Seasonings
05 -
35 g mild green chilies, drained and finely chopped
06 -
35 g jalapenos, deseeded and finely chopped, to taste
07 -
2 green onions, white and green parts separated, chopped
→ Cheese
08 -
180 g Monterey Jack cheese, freshly grated, divided
09 -
180 g sharp cheddar cheese, freshly grated, divided
→ Garnish
10 -
Fresh cilantro, to garnish
11 -
Green onion, to garnish
12 -
Pico de Gallo, optional
13 -
Sliced jalapeno, optional
# Instructions:
01 -
Preheat oven to 175°C (350°F).
02 -
In a mixing bowl, blend refried beans, softened cream cheese, sour cream, and taco seasoning using a stand mixer, hand blender, or whisk until the mixture is smooth and well combined.
03 -
Add chopped mild green chilies, jalapenos (as desired), the white parts of the green onions, and half of both the Monterey Jack and sharp cheddar cheese. Stir thoroughly to integrate.
04 -
Grease an approximately 2-litre baking dish or 20x20 cm baking dish with cooking spray if desired.
05 -
Evenly spread the bean mixture into the prepared baking dish.
06 -
Sprinkle the remaining Monterey Jack and sharp cheddar cheese evenly over the top.
07 -
Bake in the preheated oven for 18 to 20 minutes, or until heated through and the cheese is melted and bubbling.
08 -
Remove from the oven and garnish with fresh cilantro, green onions, Pico de Gallo, and jalapeno slices as preferred. Serve immediately with tortilla chips or use as a topping for other Mexican-inspired dishes.
# Notes:
01 -
For optimal texture, grate cheese fresh instead of using pre-shredded cheese.
02 -
Adjust jalapeno quantity based on desired spice level.
03 -
This dip can be used as a filling for tacos, enchiladas, or as a spread for quesadillas and tostadas.