 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This is a wonderful bean dip recipe that came to me from a friend. It is now a regular in a supper group for Cinco de Mayo but we eat it year round in our house! Ingredients:
1 (8 ounce) package low fat cream cheese, softened |
1 cup lite sour cream |
2 (16 ounce) cans fat free refried beans |
1/2 (1 ounce) package taco seasoning mix |
1/2 to 1 teas. hot pepper sauce or as hot as you like |
1/4 cup chopped green onions |
1 (8 ounce) package shredded cheddar cheese |
1 (8 ounce) package shredded pepper jack cheese |
Directions:
1. Preheat oven to 350º. Combine the cream cheese and sour cream. Mix in the refried beans, taco seasoning, pepper sauce, green onions, 1/2 the Cheddar cheese and 1/2 the Pepper Jack cheese. Transfer the mixture to a baking dish. Top with remaining Cheddar and Monterey Jack cheeses. Bake 20 to 30 minutes, until cheese is slightly browned and mixture is hot. Serve with tortilla chips, warmed tortillas or pita bread.
|
|