Easy Bean Dip

Adapted from https://therealfooddietitians.com/bean-dip/

Servings: 6 cups

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.