Pioneer Woman at Heart

Here is how I make our Hot "taco" bean dip now (we've changed it just a bit).  It is great for an appetizer for any get together as well, and especially for a Mexican food themed meal.  So good!  We topped ours with some snipped herb garden green onions too. To make the dip (this is baked): Mix together first: 2 blocks of organic cream cheese (16 oz. total) 1 can of refried black beans (organic, 16 oz.) 1 can of refried pinto beans (organic, 16 oz)  Once that is combined well, add: 8 oz. sour cream (organic) 2 Tbsp. of homemade dry taco mix (add more if needed) Spread the mixture into a baking dish and top with about 1 1/4 cups of shredded cheese of your choice. The thicker it is in a baking dish, the longer it will take to heat up. Bake at 375°F for 20 minutes (30 if it is thicker).  Serve with tortilla dipping chips or any dipping food of your choice. I have not cut the recipe in half, as it goes quickly around here, but I think it would be just as good with o...

(So good, I forgot to take a photo until it was almost gone) 1 can organic black refried beans 8 oz. organic cream cheese (or homemade) 8 oz. organic sour cream (or homemade) 2 Tbsp. homemade dry taco seasoning mix.   (or one packet from the store) Mix all ingredients, spread into a baking dish, top with about 1 1/4 cups of shredded organic cheese of our choice, and bake at 375°F for 20 minutes.  Dip organic tortilla chips into the dip and enjoy!  I'll be doubling this next time.