Cheesy Mexicali Bean Dip
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Cheesy Mexicali Bean Dip


  • 1 (8 oz.) package cream cheese, softened to room tempature
  • 1/2 cup sour cream
  • 1 (16 oz.) can refried beans
  • 1 (4 oz.) can diced green chiles
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (more or less to taste)
  • 1 1/2 cups shredded Pepper Jack cheese, divided use
  • 1 1/2 cups shredded cheddar cheese, divided use
  • Garnish: 1 tablespoon each chopped fresh cilantro and chives


  1. Preheat oven to 375 degrees.In a large mixing bowl using a hand-mixer at medium speed, beat cream cheese, sour cream, refried beans and diced green chiles until well blended.Stir in seasonings and one cup of each of the cheeses.Spread mixture into a lightly greased shallow 2-quart baking dish, then top with remaining cheese.Bake, uncovered, for 20 minutes or until dip is hot, and cheese is melted.Garnish and serve with corn chips or tortilla chips.
  2. Yield: 10 (1/2 cup) servings
  3. Prep time: 10 minutes
  4. Bake time: 20 minutes