Hot Cheesy Refried Bean Dip with Chili and Cumin

What you need

• 1 can (16 oz) refried beans, pinto or black
• 115 g (4 oz) cream cheese, cubed
• 100 g (1 cup) Monterey Jack, shredded
• 100 g (1 cup) sharp cheddar, shredded
• 120 ml (1/2 cup) sour cream
• 120 ml (1/2 cup) red salsa, medium heat
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• tortilla chips, for serving

Method

Restated from the original video

1. 1

   Set aside a handful each of the Monterey Jack and cheddar for the top.

2. 2

   Put the refried beans, cream cheese and the rest of the Monterey Jack and cheddar in a medium saucepan over medium-low heat.

3. 3

   Stir often until the cheeses melt and the mixture turns smooth, 5-6 min.

4. 4

   Stir in the sour cream, salsa, chili powder, cumin and salt.

5. 5

   Heat for 2-3 min, stirring, until steaming hot. Do not let it boil, or the dairy can split.

6. 6

   Taste and add more salt or chili powder if needed.

7. 7

   Spoon into a warm bowl and scatter the reserved cheese on top so it melts. Serve with tortilla chips.

8. 8

   The dip firms up as it cools. Reheat gently with a splash of water.

Imported from bakedinaz.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.