Effortless Layered Bean Dip (Print Version)
# Ingredients:
→ Base Mixture
01 -
2 tablespoons taco spice blend, split
02 -
120 ml sour cream
03 -
225 g cream cheese, at room temperature
→ Bean Layer
04 -
450 g refried beans from a can
→ Vegetables
05 -
2 cans (285 g each) chopped tomatoes with green chilies (such as Rotel), drained really well
→ Cheese
06 -
100 g grated Monterey Jack or pepper jack
07 -
100 g grated cheddar cheese
→ Suggested Toppings
08 -
Diced tomatoes
09 -
Chopped cilantro
10 -
Sliced spring onions
11 -
Finely chopped red onion
12 -
Jalapeños, cut into rings
# Instructions:
01 -
Start by firing up your oven and setting it to 175°C.
02 -
Grab a bowl and mix together the cream cheese (make sure it's soft) and sour cream till creamy. Toss in 1 tablespoon of the taco seasoning and mash it all together so it looks nice and smooth.
03 -
Take your 23 x 33 cm dish and spread the cream cheese mix right on the bottom. Make it even all over.
04 -
In a separate bowl, add the rest of the taco seasoning to your refried beans. Stir them together 'til it's totally mixed.
05 -
Carefully layer the seasoned refried beans on top of your creamy bottom layer. Try not to mix it up as you go.
06 -
Use a handful of paper towels to really dry off your tomatoes, then sprinkle them right across the top of the beans.
07 -
Now sprinkle both types of shredded cheese evenly over everything in the dish.
08 -
Place some foil over the dish and let it bake for 20 minutes.
09 -
Take off the foil and let it bake for another 5 minutes, just until all the cheese bubbles and melts.
10 -
When it's out, go wild with toppings like jalapeños, cilantro, diced tomatoes, chopped red onion, and spring onion. Dig in with snappy tortilla chips while it's hot!
# Notes:
01 -
Blocks of cheese melt smoother and taste better than store-bought shreds.
02 -
Give your tomatoes a really good blot with towels so you don't get a soggy dip.
03 -
Pick diced tomatoes labeled mild, medium, or hot so the heat suits your crowd.
04 -
You can put this whole thing together, cover it up, and stash it in the fridge up to 2 days before cooking.
05 -
Try serving your dip with side bowls of salsa, guac, and a pile of crispy chips.