Easy Baked Refried Bean Dip
Leftovers make a delicious vegetarian filling for tacos or burritos and can be used in my recipe for Speedy Mexican Pizzas--coming soon!

Yield: 8 servings


  • 1
 (16-ounce) can refried beans
  • 1 
cup chunky salsa* (medium or hot according to preference)
  • 1 (4–ounce) can green chilies
  • 1 
cup shredded Mexican blend cheese (could use sharp cheddar, taco, etc.)
  • 1 teaspoon each chili powder and ground cumin
  • Optional toppings: extra cheese, sliced black olives, green onions, jalapeños, chopped fresh cilantro, tomatoes, avocado, hot sauce, etc.
  • For serving: tortilla chips or corn chips (like Scoops) and/or assorted veggie dippers


  1. Combine all of the ingredients in a mixing bowl, and transfer to a 9-inch pie plate. No need to grease the plate.
  2. Bake at 350 degrees F for 15-20 minutes or until very hot in the center.
  3. If desired, sprinkle with a little extra cheese and return to the oven for a minute or two or until the cheese is fully melted. Remove from the oven and top as desired. Serve with corn or tortilla chips and/or veggie dippers.


  • * If your salsa is watery, drain off the excess liquid and then measure 1 cup.

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