Warm Bean Dip- revised

16 Apr

I found this incredibly yummy sounding dip at Life as a Lofthouse.  I could not wait to try it.  However, I forgot to take my shopping list with me, so I forgot some of the ingredients.  So… Please visit Holly’s page for the original recipe if you prefer.  I am sure her’s is just as fabulous!

(Holly’s version- HER pic, not mine… I forgot again… hmph)
 
What you need:
1 16 oz can traditional refried beans
1 16 oz can black refried beans (found on the “Mexican Aisle”)
1 box cream cheese- softened
1 C sour cream
2 C mexican style shredded cheese
1/2 can green chili peppers
 
What to do:
Preheat oven to 350 degrees.
 
In a 9×13 baking dish, mix the beans and the chili peppers together.  Spread evenly across bottom of dish.
 
In large bowl, blend cream cheese and sour cream until smooth.  Then mix in shredded cheese.  Drop in clumps on top of bean mixture, and gently spread clumps out.
 
Bake, uncovered, for 30 minutes.
 
Let cool for just a few minutes, then dive right in with your favorite chips or crusty bread.  
 
I served this on the table with our orange-lime chicken fajitas.  Both were a huge hit!  
 
Enjoy!
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