Ingredients
- Light cream cheese
- Refried beans
- Chopped onion
- Green chiles, roasted and chopped (or use frozen or canned ones … I was lucky to have some frozen Hatch green chile on hand so that’s what I used) … you can substitute other hot peppers for the green chile if you like.
- Your favorite chili (this time I used my Fire Roasted 7-Bean Crockpot Chili)
- Greek yogurt or sour cream (optional … I think including this layer might be a bit too much)
- Shredded sharp cheddar cheese
- Chopped tomato and/or peppers
- Chopped green onion and/or cilantro for the top
Instructions
- Preheat the oven to 350 degrees F.
- In an oven-proof bowl, glass dish, or pie plate, spread about a 1/3 inch layer of cream cheese on the bottom.
- Next spread a layer of refried beans over the cream cheese.
- Now sprinkle with chopped onion and chopped green chile, then spread a layer of your favorite chili over that.
- Cover the chili with a good layer of shredded sharp cheddar cheese.
- Sprinkle the top with chopped onion, peppers, and/or onion.
- Bake at 350 for 15 – 30 minutes or until everything is hot and the cheese is melted and bubbly. (cooking time depends on how big of a dish you are baking)
- Sprinkle with chopped green onion and/or cilantro and serve hot with tortilla chips. Make sure to tell your guests to dip all the way down to the bottom so they get some of that cream cheese with the rest of the flavors. THAT Is what makes it “to die for”!