My hearty dip is extra smooth, thanks to the cream cheese and sour cream I add. It's easy to assemble ahead and then bake before serving. People keep dipping until the dish is empty.
- 1 can (16 ounces) refried beans
- 1 package (8 ounces) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1 can (4 ounces) chopped green chilies
- 3/4 cup salsa
- 3 tablespoons taco seasoning
- 6 green onions, chopped
- Tortilla chips
- In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with onions.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with tortilla chips. Yield: 5 cups.
Originally published as Hot Bean Dip in Country Woman Christmas Annual 2002, p22
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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