Cream Cheese Bean Dip

Prep Time: 8

Cook Time: 15

Total Time: 23

Servings: 12

This cream cheese bean dip is delicious, creamy and crowd-pleasing. Serve this easy hot appetizer with a side of tortilla chips on game days or with any Mexican spread!

Ingredients

1 (15-ounce) can refried beans
4 ounces cream cheese , softened
¼ cup sour cream
¼ cup salsa , more if desired
1 Tablespoon taco seasoning
1 (4-ounce) can diced green chiles , drained
1 cup shredded monterey jack cheese
½ cup shredded cheddar cheese
Salt and Pepper , to taste

Optional toppings: Sliced green onions, Chopped cilantro, Diced tomatoes

For serving: Tortilla chips

Instructions

In the base of the crockpot (or in a medium bowl), mix together 4 ounces cream cheese, 1 can refried beans, 1/4 cup sour cream, 1/4 cup salsa, and 1 Tablespoon taco seasoning. Fold in 1 can diced chiles and 1 cup monterey jack and 1/2 cup cheddar cheese until smooth.
Cook until hot. Place lid on top of crockpot and cook on high for 1-2 hours, or until hot.
Top with your favorite toppings and serve with tortilla chips.

Notes

Variations:

Cheese: Feel free to substitute both for a Mexican style cheese.
Meat: Add in cooked chorizo over the top at the end.

Cook in the oven: Preheat the oven to 375°F. Spread evenly into an 8x8-inch baking dish. Sprinkle cheese over the top. Bake 20 to 25 minutes, or until the dip is hot and the cheese is melted.

Storage: Store leftovers in a storage container for up to 4 days. Reheat in the microwave, oven or stove top. Add a Tablespoon of water if needed.

Nutrition

Calories: 123kcal, Carbohydrates: 5g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 25mg, Sodium: 375mg, Potassium: 44mg, Fiber: 2g, Sugar: 2g, Vitamin A: 351IU, Vitamin C: 0.3mg, Calcium: 131mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.