Enchilada Dip
You can never have too many Mexican-influenced dip recipes at your disposal. This one makes use of common ingredients for a hot dip to take care of a hungry crowd.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 cup sour cream
- 1 (8-ounce) package cream cheese, softened
- 1 envelope enchilada sauce mix
- 1 (15-ounce) can refried beans
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Directions
Preheat oven to 350°F. Grease a 9-inch tart dish.
Combine sour cream, cream cheese and sauce mix in a medium bowl and mix well. Stir in refried beans. Spoon into prepared tart dish.
Sprinkle Cheddar and Monterey Jack over sour cream mixture.
Bake until cheese is melted, about 15 to 20 minutes. Serve with corn chips.
Secret Tip
When used sparingly, this rich dip makes a good filling for enchiladas. Omit the enchilada sauce mix and roll small amounts of the mixture, about 2 tablespoons, in corn tortillas. Layer the filled tortillas in a baking dish and top with a can of enchilada sauce. Cover and bake for 1 hour, removing the cover for the last 20 minutes.
