Warm Bean Dip

Hope everyone had a great Cinco de Mayo! We had a delicious lunch at work where people contributed their Mexican dishes. Everything was great! And I quickly realized I shouldn’t have halved my recipe…

I couldn’t snap a pic fast enough! Lesson learned.

This will take you less than 5 minutes to make and about the same to cook, if you do so in the microwave. Perfect for a quick and easy snack anytime!

Warm Bean Dip
slightly adapted from Andrea Rodgers

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans refried beans
3 tablespoons chili powder
1 tablespoon garlic powder
1 1/2 tablespoons cumin
1 tablespoon paprika
1 teaspoon salt
(or sub all above spices with a packet of taco seasoning)
4 cups cheddar cheese, shredded (or sub half with monterey or colby jack)

Preheat oven to 350 degrees. Mix cream cheese and sour cream together. Add beans and spices and mix until completely combined. Pour mixture into a 9×13 pan.

Top with cheese and bake for around 20-25 minutes. Serve warm with tortilla chips.

***This can also be made in the microwave – cook on high for approximately 5 minutes, or until cheese is bubbling.

***Recipe can be easily halved and served in a pie plate, as seen above.