Layered Bean Dip (Print Version)

Cheesy, creamy beans and tomatoes all in one dip—just right for scooping with chips at your next hangout.

# Ingredients:

→ Base Mixture

01 - 2 tablespoons taco seasoning, split
02 - 120 ml sour cream
03 - 225 g cream cheese, let it warm up so it’s easy to mix

→ Bean Layer

04 - 450 g canned refried beans

→ Vegetables

05 - 2 cans (285 g each) diced tomatoes mixed with green chilies (Rotel brand), fully drained

→ Cheese

06 - 100 g Monterey Jack or pepper jack cheese, grated
07 - 100 g cheddar cheese, grated

→ Suggested Toppings

08 - Handful of fresh chopped cilantro
09 - Some chopped spring onions
10 - A few spoons of diced red onion
11 - Extra chopped tomatoes
12 - Sliced jalapeños for a kick

# Steps:

01 - Take it out of the oven and pile on whatever toppings you like—try cilantro, green onions, more tomatoes, jalapeños, or red onion. Dig in right away with tortilla chips.
02 - Take off the foil and pop back in for 5 minutes. Stop when the cheese is gooey and bubbles up.
03 - Throw foil over the top and bake for 20 minutes to get things hot.
04 - Pour both kinds of shredded cheese on top of the tomatoes. Make sure it’s all covered.
05 - Grab some paper towels and pat the drained tomatoes dry. Sprinkle them over the beans in an even layer.
06 - Softly spread the bean mix on top of the cream cheese base so it covers it up.
07 - Stir the refried beans together with the leftover 1 tablespoon taco seasoning. Mix until there’s no streaks.
08 - Scoop the cheesy mix into the base of a 23 x 33 cm dish and even it out.
09 - In a bowl, mash together the softened cream cheese and sour cream until there’s no lumps. Add half the taco seasoning and blend it in.
10 - Kick your oven on to 175°C and let it heat up.

# Notes:

01 - Cheese straight from the block melts better than bagged shredded. It makes things so much creamier.
02 - Make sure to blot those tomatoes dry so your dip won’t get soggy.
03 - Want it mild or spicy? Use whichever kind of diced tomatoes you like.
04 - If you wanna get ahead, you can build this whole thing two days early and stash it in the fridge before baking.
05 - This goes great with fresh chips, guac, or salsa to scoop it all up.

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