This fantastic refried bean dip is made with cream cheese, vegetables, Monterrey Jack cheese, sour cream, and spices.
Preheat oven to 350° and lightly grease cast iron skillet or a baking dish.
Dice onions, tomatoes, and jalapeno. Choose older jalapenos for more spice and add jalapeno seeds. Choose young jalapenos for less spice and discard the seeds. (I highly recommend wearing gloves when working with a jalapeno, that way your hands won't burn for hours.)
Combine all ingredients in a bowl and mix to thoroughly combine.
Spread the dip mixture in a cast iron skillet or a baking dish.
Top off with some more grated Monterrey Jack cheese, jalapenos, and diced tomatoes.
Bake the dip for about 20 minutes.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.