Not only does this turn out well in your oven, but you can also easily make it in your crock pot or slow cooker. Heat on low for 3-4 hours or on high for 1-2 hours. Now you will be able to take this with you to any occasion and keep it warm so the cheese stays nice and melty.

For a dish that doesn’t really have a lot of interesting individual elements to it, the combination of all of these ingredients together has generated a lot of interest all across the internet, in ladies magazines and card clubs everywhere. Want to see what all the fuss is about? Make up a batch yourself and try it today!

 

INGREDIENTS

2 (16 ounce) cans of refried beans – I use Old El Paso Spicy Fat Free\

1 (8 ounce) package cream cheese

1 cup sour cream

1 Taco Seasoning packet

2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese

 

INSTRUCTIONS

Preheat oven to 350 degrees F.

With a mixer, whip together cream cheese, beans, taco seasoning and sour cream until smooth. Spread into a 9×13 EZ Foil® by Hefty® Bakeware Pan. Sprinkle with both shredded cheeses, and bake for 25-30 minutes, or until cheese is slightly brown and dip is hot and bubbly around the edges.

Serve with tortilla chips.

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Quick Tip:  Turn this dip into a meal by adding your favorite protein, such as ground beef or shredded chicken.

Recipe and image courtesy of Michaela at An Affair From The Heart