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The Best Bean Dip

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves

INGREDIENTS

1 can

((16 ounces) refried beans)

1 cup

picante sauce

1 cup

shredded Monterey Jack cheese

1 cup

shredded cheddar cheese

3/4 cup

sour cream

1

package ((3 ounces) cream cheese, softened)

1 tbsp

chili powder

1/4 tsp

ground cumin ((or more to taste))

tortilla chips