No party at our house is complete without this flavorful bean dip. Another recipe from my mother in law, we don’t just keep it for birthdays anymore-it’s way too good. Make more than you think you need, because it does not last long.
Special Items: Oven proof casserole or baking dish
28oz can refried beans
14oz can Hormel Chili, no beans
1 block cream cheese
3 tbsp. Mexican sour cream
1 package taco seasoning, or about 3 tbsp. mixed cumin, cayenne, coriander, garlic powder, and onion powder
Shredded cheese (for topping)
Optional Additions: Chopped scallions, sliced black olives, sliced jalapenos (fresh or pickled)
To Serve: Tortilla chips
Preheat oven to 350°F.
Soften cream cheese in the microwave. Use a bowl big enough to mix all the ingredients in to cut down on dishes.
Stir beans, chili, taco seasoning, and sour cream into cream cheese until mostly mixed. Add salt and hot sauce to taste. Even if you don’t like spicy food, add at least 10-15 drops of mild hot sauce for flavor-it won’t make it hot. Mix thoroughly, including any extra ingredients. Scrape into a baking dish and spread in an even layer. Cover with cheese and place in oven until bubbling and hot, about 20 minutes. Serve with tortilla chips.