Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 15 oz refried beans
  • 15 oz canned chili
  • 4 oz diced green chiles, drained
  • 1.5 cups sharp Cheddar cheese, freshly shredded
  • 1.5 cups Monterey Jack cheese, freshly shredded
  • 0.25 cup fresh scallions, thinly sliced

Instructions:

  1. In a medium bowl, whip the softened cream cheese, sour cream, cumin, and chili powder until light and airy. Spread into an even layer at the bottom of a 9x9 inch baking dish.
  2. Gently spread the refried beans over the cream cheese layer. Top with drained green chiles, then pour the canned chili over the top, smoothing to the edges.
  3. Sprinkle the shredded Cheddar and Monterey Jack cheese over the top in a thick, even layer.
  4. Bake at 375°F (190°C) for 15–20 minutes until bubbling. Broil for the final 2 minutes until the cheese is golden-brown.
  5. Let the dip rest for 5 minutes, then garnish with sliced scallions and optional jalapeños before serving.