Categories: Appetizers, Dip, Tex-Mex

Ingredients

• 2 (16 ounce) cans refried beans
• 2 (16 ounce) cans chili with beans or chili without beans (I used beans)
• 2 (8 ounce) packages cream cheese, softened
• 1 bunch scallion, chopped
• 1 (4 ounce) can diced green chilies
• 1 (24 ounce) jar salsa
• 1 (8 ounce) package shredded monterey jack cheese
• 1 (8 ounce) package shredded mild cheddar cheese

Directions

1. Preheat oven to 350°F.

2. Mix the cream cheese and refried beans together well and spread with a spatula into a 9X13 baking pan.

3. Spread the 2 cans of chili over the bean mixture.

4. Pour the jar of salsa over the chili.

5. Sprinkle the diced green chilies over the salsa.

6. Sprinkle the onions over the green chilies.

7. Sprinkle both cheeses over the onions.

8. Bake in oven for 30 minutes or until cheese is bubbly.

9. NOTE: Janet uses the microwave for 15 minutes or until the cheese is just melted.

10. I used the oven.

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