Recipe Summary
Yield: Makes 6 cups
Ingredients
Ingredient Checklist
- 1 (16-ounce) can chili without beans
- 1 (16-ounce) can refried beans
- 4 ounces cream cheese, softened
- 4 ounces sour cream
- 1 (8-ounce) jar chunky pico de gallo (Salsa)
- 1 (4.5-ounce) can chopped green chilies, undrained
- ½ teaspoon ground cumin
- Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions
Directions
Instructions Checklist
- Combine the first 7 ingredients in a heavy saucepan over low heat, stirring frequently. Cook 15 minutes or until cream cheese is melted. Sprinkle dip with desired toppings and serve with corn chips.
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