Bean Dip

Ingredients

• 2 (16-oz.) cans refried beans
• 1 (8-oz.) block cream cheese, softened
• 1/2 c. sour cream
• 1 c. shredded cheddar, divided
• 1 c. shredded pepper jack, divided
• 2 green onions, thinly sliced
• 1 jalapeño, finely chopped
• 2 tbsp. taco seasoning
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 c. crumbled queso fresco
• 1 green onion, thinly sliced
• 1/4 c. red onion, diced
• 1/2 cherry tomatoes, quartered
• 1 jalapeño, sliced
• Tortilla chips, for serving

Instructions

1. Preheat oven to 350°. In a large bowl, stir together beans, cream cheese, sour cream, and half the pepper jack and cheddar. Fold in green onions, jalapeno, and taco seasoning. Season with salt and black pepper
2. Transfer dip to an oven-safe skillet and top with remaining pepper jack and cheddar. Bake until warmed through and cheese is melty, about 25 minutes.
3. Garnish dip with queso fresco, onions, tomatoes, and jalapeño. Serve warm with chips.