Easy Bean Dip

Ingredients

• Nonstick spray
• 4 cups homemade refried beans or a 31-ounce can of refried beans
• 1 cup sour cream
• 1 cup shredded Mexican blend cheese, divided
• 1 4-ounce can diced green chiles
• 1 ½ teaspoons chili powder
• ½ teaspoon fine salt
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon paprika
• Optional toppings: sliced jalapeno, sliced green onions, chopped fresh cilantro, lime wedges, halved cherry/grape tomatoes, crumbled cotija cheese, diced/sliced avocado

Steps

1. Preheat the oven to 375°F. Mist the bottom and half way up the sides of a 9×9-inch pan or other 2 ½ quart baking dish with nonstick cooking spray.

2. In a large bowl, combine the refried beans, sour cream , ½ cup of the shredded cheese , the diced green chiles , chili powder , salt, cumin , garlic powder , and oregano; mix well.

3. Using a spatula, spread the mixture evenly in the prepared baking dish . Sprinkle the remaining ½ cup shredded cheese over top.

4. Bake until the dip is bubbly and the cheese is melted and browned, about 20 minutes.

5. Serve dip with tortilla chips , veggies , or other dippers.

6. Store leftovers in an airtight container in the fridge for up to 5 days.