Easy Chili-Bean Dip

Name: Easy Chili-Bean Dip
Yield: Makes 6 cups
Ingredients: 1 (16-ounce) can chili without beans; 1 (16-ounce) can refried beans; 4 ounces cream cheese, softened; 4 ounces sour cream; 1 (8-ounce) jar chunky pico de gallo; 1 (4.5-ounce) can chopped green chiles, undrained; ½ teaspoon ground cumin; Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions

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Get your dip on with this super easy, 7-ingredient Tex-Mex dip. Just combine your ingredients and heat them together on the stove. Then top the creamy dip with any cheese – we love sharp cheddar, Monterey Jack, or queso fresco – along with black olives, green onion, and anything else that strikes your fancy. If you can’t find canned pico, you can use Rotel diced tomatoes, instead.

Recipe by Well Done April 2017

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Credit: Hannah Burkhalter

Recipe Summary

Yield:

Makes 6 cups

Ingredients

1 (16-ounce) can chili without beans
1 (16-ounce) can refried beans
4 ounces cream cheese, softened
4 ounces sour cream
1 (8-ounce) jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
½ teaspoon ground cumin
Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions

Directions

Step 1
1. Combine the first 7 ingredients in a heavy saucepan over low heat, stirring frequently. Cook 15 minutes or until cream cheese is melted. Sprinkle dip with desired toppings and serve with corn chips.

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Easy Chili-Bean Dip

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Recipe Summary

Ingredients

Directions

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