You can also make this dip in the slow cooker if you want it to stay nice and hot for the entire length of whatever gathering you are taking to. It tastes better that way, so if you are going to be somewhere for a while, I would suggest doing it that way. Make sure that you spray or line your slow cooker first before assembling. Make this the same way you would if you were putting it in the oven and then cook it on low for around three or four hours.
Check out what they are saying about this recipe over at All Recipes:
“Stop the search! You’ve found the ultimate ooey, gooey, cheesy bean dip that’s all the rage at game-day parties and social gatherings.”
I’m suddenly the most popular person in the room when I walk in with this yummy dip.
Ingredients
1 (8 ounce) package Philadelphia cream cheese
1 cup Daisy sour cream
2 (16 ounce) cans refried beans
1 (4.5 ounce) can chopped green chiles, drained
1 (1.25 ounce) package McCormick Taco Seasoning Mix
4 cups shredded Mexican blend cheese, divided
Instructions
Preheat oven to 350 degrees F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted. Serve with tortilla chips.
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Quick Tip: Add in some hot sauce or red pepper flakes for a little extra spice.
Thanks again to All Recipes for this awesome recipe.
