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Chili Cheese Bean Dip


1 (16 ounce) can refried beans

2 ounces Monterey Jack cheese, shredded

2 ounces Cheddar cheese, shredded

2 tablespoons avocado oil

1 lime, juiced

1/4 cup sour cream or Mexican crema

3 cloves garlic, crushed or finely minced

1/4 cup thinly sliced green onion

1/4 cup packed chopped fresh cilantro leaves

1/2 teaspoon ground cumin

1 teaspoon ground chipotle

1 teaspoon chili powder

1 large jalapeño pepper, seeded and minced


1. Add refried beans, Monterey Jack cheese, Cheddar cheese, avocado oil, lime juice, sour cream, garlic, green onions, cilantro, cumin, chipotle, chili powder, and jalapeño to a bowl and stir with a spatula until well combined.

2. Wrap and chill for 1 to 2 hours before serving for best results, but the dip can be served immediately if desired.

3. Place in a serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1 to 2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


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