Ingredient

• Avocado oil, for the pan
• 1 (16-ounce) can refried beans, or 2 cups Homemade Refried Beans
• ½ cup sour cream or whole milk Greek yogurt
• 1 (4-ounce) can diced green chiles, drained
• 1 to 2 teaspoons taco seasoning
• Sea salt
• ⅔ cup grated cheddar cheese or Mexican cheese blend
• Lime wedge, for squeezing
• Tortilla chips, for serving
• Halved cherry tomatoes or diced plum tomatoes
• Thinly sliced green onions
• Thinly sliced jalapeño or serrano peppers
• Sliced or diced avocado
• Cotija cheese
• Chopped fresh cilantro

Direction

1. Preheat the oven to 375°F and oil an 8x8-inch baking dish or 8-inch oven-safe skillet.
2. In a medium bowl, stir together the refried beans, sour cream, green chiles, and 1 teaspoon taco seasoning. Taste and add more taco seasoning and salt as desired. (When I make this recipe with unsalted beans and unsalted taco seasoning, I add a heaping ½ teaspoon salt at this point, though you may want less or none if your beans and/or taco seasoning are salted.)
3. Transfer the bean dip to the prepared pan and evenly spread it to the edges. Top with the cheese, leaving some dip exposed around the edges. Bake for 20 to 25 minutes, or until the cheese is melted and the dip is bubbling.
4. Let cool for 5 minutes, then add desired toppings. Squeeze with lime juice and serve with tortilla chips.