Tuesday, September 22, 2015

Warm Bean Dip

I made this the other night to serve with enchilada sloppy joes.  I halved the recipe and put it in an 8 x 8 pan.  Don's only complaint was that the cheese formed a hard 'crust' after it sat.  When I reheated, I stirred the cheese in and there was no complaints!
Warm Bean Dip
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

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