Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 1 packet (28g) taco seasoning
  • 15 oz canned refried beans
  • 4 oz diced green chiles
  • 0.25 cup salsa verde
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (180°C). Note: Ensuring a hot oven from the start helps the cheese melt before the beans dry out.
  2. Soften the cream cheese in a large mixing bowl until it's pliable. Note: Cold cream cheese will leave unappealing white lumps in your dip.
  3. Blend the base by whisking the 8 oz cream cheese, 0.5 cup sour cream, and taco seasoning. Mix until the color is uniform.
  4. Incorporate the aromatics by folding in the 4 oz green chiles and 0.25 cup salsa verde.
  5. Add the refried beans to the bowl, using a folding motion to keep the mixture light.
  6. Stir in half of the cheese (0.5 cup each of cheddar and jack) directly into the bean mixture.
  7. Transfer the dip into your skillet or baking dish, smoothing the top with your spatula.
  8. Top with the remaining cheese, creating an even layer that covers the beans entirely.
  9. Bake for 10 minutes until the edges are bubbling and the cheese is molten.
  10. Garnish immediately with fresh cilantro or extra chiles if you're feeling fancy.