Servings: 6 cups 1x
Scale
Ingredients
- Nonstick spray
- 4 cups homemade refried beans or a 31-ounce can of refried beans
- 1 cup sour cream
- 1 cup shredded Mexican blend cheese, divided
- 1 4-ounce can diced green chiles
- 1 ½ teaspoons chili powder
- ½ teaspoon fine salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- Optional toppings: sliced jalapeno, sliced green onions, chopped fresh cilantro, lime wedges, halved cherry/grape tomatoes, crumbled cotija cheese, diced/sliced avocado
Instructions
- Preheat the oven to 375°F. Mist the bottom and half way up the sides of a 9×9-inch pan or other 2 ½ quart baking dish with nonstick cooking spray.
- In a large bowl, combine the refried beans, sour cream, ½ cup of the shredded cheese, the diced green chiles, chili powder, salt, cumin, garlic powder, and oregano; mix well.
- Using a spatula, spread the mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup shredded cheese over top.
- Bake until the dip is bubbly and the cheese is melted and browned, about 20 minutes.
- Serve dip with tortilla chips, veggies, or other dippers.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
May use 1 ½ tablespoons of packaged or homemade taco seasoning in place of the spices and salt (in place of the chili powder through paprika).
Nutrition Information
- Serving Size: 1/4 cup dip
- Calories: 94
- Fat: 4 g
- (Sat Fat: 2 g)
- Sodium: 152 mg
- Carbohydrate: 9 g
- (Fiber: 3 g
- Sugar: 1 g)
- Protein: 4 g
- Cholesterol: 11 mg