Normally I am not a fan of beans but OMG was I a huge fan of this bean dip! This recipe was, of course, inspired by my mom who has always been a fan of homemade bean dip, 7 layer dip, and even Frito’s bean dip. She made a similar recipe prior to me making this one, but of course I had to make it better with Mendocino Spices. I think she would even admit mine turned out just as good, if not maybe a tiny bit better than hers! Not only did I get her stamp of approval, I got just about everyone’s in the office because it was gone nearly as fast as I had served it. The seasonings make this recipe but so does the extra love you garnish with. Topping with fresh ingredients like cilantro, green onions, cherry tomatoes, and even avocado elevates this recipe to a whole new level. Follow the links below to get all the essentials.
16 oz refried beans
4 oz cream cheese
3 green onions, divided
2 jalapenos, deveined, finely chopped
3 tsp Mendocino Spices Taco Seasoning
½ tsp Mendocino Spices Ground Cayenne
½ tsp Mendocino Spices Ground Cumin
3 cups cheddar cheese, divided
Garnishes: avocado, cherry tomatoes, limes, cilantro, and queso fresco
Preheat oven to 375 degrees F.
Slice green onions dividing the white and green portions. Set the green parts aside.
Combine refried beans, cream cheese, and Mendocino Spices with a hand mixer until fluffy.
Add the whites of the onion, jalapenos, and 2 cups of cheddar cheese.
Spread into an 8 x 8 baking dish. Top with remaining cheese and bake for 20 – 25 minutes or until cheese is melted on top.
Sprinkle with remaining green onions as garnish. Serve with tortilla chips.