Instructions
1. Heat Things Up:
Preheat your oven to 350°F (175°C).
2. Create the Creamy Base:
In a large mixing bowl, use a hand mixer or a sturdy spatula to beat the softened cream cheese and sour cream together until perfectly smooth and lump-free. Add the refried beans, taco seasoning, and green chilies (if using). Mix until everything is well combined. Stir in 1 cup of the Mexican blend cheese.
3. Assemble for Baking:
Transfer the bean mixture to a 9×13-inch baking dish, spreading it into a smooth, even layer. Sprinkle the remaining 1 cup of Mexican blend cheese and the 1 cup of cheddar cheese evenly over the top.
4. Bake to Bubbly Perfection:
Bake, uncovered, for 20-25 minutes, or until the cheese is completely melted, bubbly, and just starting to get golden at the edges.
5. Garnish and Serve:
Remove the dip from the oven and immediately sprinkle with your chosen fresh toppings: black olives, green onions, and diced tomatoes. Serve immediately while hot and gooey, with a big bowl of tortilla chips for scooping.
Chef’s Notes & Variations
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Spice It Up: For a spicier dip, use a “hot” taco seasoning mix, add a ½ teaspoon of chili powder or cumin to the base, or top with pickled jalapeños after baking.
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Protein Power: Brown 1 lb of ground beef or sausage with the taco seasoning, drain the fat, and mix it into the bean layer for an even heartier dip.
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Shortcut: For the quickest assembly, you can skip mixing the base in a bowl. Simply spread the refried beans in the baking dish, dollop and spread the cream cheese mixture over it, sprinkle with seasoning, and then top with cheese.
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Make Ahead: You can assemble the dip (without baking) a day in advance. Cover tightly with plastic wrap and refrigerate. Bake for an additional 5-10 minutes if starting from cold.
