Hot Bean Dip

Hot Bean Dip puts cream cheese, sour cream and chili powder at the center of a appetizer recipe and finishes in about 50 minutes, enough for 16 to 20 servings.

• Yield 16 to 20 servings
• Ready in 50 minutes
• Prep 25 minutes
• Cook 25 minutes

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon sweet or smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 16-ounce can refried beans
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, white and green parts finely chopped

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, add the cream cheese and sour cream and whisk together until smooth (alternately, you can use an electric hand mixer or a stand mixer fitted with a paddle attachment to mix the dip).
3. Add all of the spices and mix until well combined.
4. Add the refried beans and mix well.
5. Add HALF of the cheese and all of the green onions and mix.
6. Spread the mixture evenly in an 8X8-inch baking dish (an equivalent size of any shape dish can be used - oval, round, rectangular, etc).
7. Sprinkle the remaining cheese over the top and bake for 20 to 25 minutes until the cheese is melted and golden and the dip is hot.
8. Serve warm with tortilla or corn chips.

Give it a minute off the heat, then serve it while it is still hot.