Creamy Bean Dip With Tomato-Avocado Topping |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This was inspired in part by a bean dip recipe from Rosarita's. I decided to try a cross between the bean dip and a layer dip by using the fresh salsa-based topping. It went over quite well here :) Adjust to your preferred spiciness level by changing the heat of the salsa you use! The use of pepperjack cheese is also a delicious way to kick up the heat. Ingredients:
1 (16 ounce) can refried beans |
4 ounces cream cheese, softened |
3/4 cup salsa |
1/2 cup mexican-style four cheese blend, shredded |
2 avocados, chopped |
2 plum tomatoes, chopped |
1 small onion, chopped |
4 tablespoons cilantro, chopped |
Directions:
1. Combine refried beans, cream cheese, salsa, and shredded cheese in a medium-sized microwaveable bowl.
2. Microwave on high in 30 second intervals, stirring between, until cheese is melted and the dip is heated through, approximately 4 minutes total.
3. Combine avocados, tomato, onion, and cilantro, mixing well.
4. When bean dip is hot, top with avocado-tomato topping and serve with tortilla chips and veggies!
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