Ingredients
1 (8-oz.) block cream cheese, softened
1/2 c. sour cream
2 (16-oz.) cans refried beans
2 tbsp. taco seasoning
2 green onions, thinly sliced
1 jalapeño, finely chopped
1 c. shredded pepper jack, divided
1 c. shredded cheddar, divided
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 c. crumbled queso fresco
1 green onion, thinly sliced
1/4 c. red onion, diced
1/2 cherry tomatoes, quartered
1 jalapeño, sliced
Tortilla chips, for serving
Preparation
Step 1Preheat oven to 350°. In a large bowl, stir together cream cheese, sour cream, beans, taco seasoning, green onions, jalapeño, and half the pepper jack and cheddar. Season with salt and black pepper.Step 2Transfer dip to an oven-safe skillet and top with remaining pepper jack and cheddar. Bake until warmed through and cheese is melty, about 25 minutes. Step 3Garnish dip with queso fresco, onions, tomatoes, and jalapeño. Serve warm with chips.
