But I have to confess that this is one dip we eat as a main dish!
My sister-in-law shared the recipe with me years ago and it’s been a family staple ever since.
The original recipe calls for a can of chili – but my favorite way to make it is using left-over homemade chili. Sometimes I’ll even freeze that little bit left in a batch just to make this dip.
You can bake it, layer it in a crock pot or even pop it in the microwave. Don’t worry too much about exact measurements – just use what you have. It’s an easy recipe to double or triple if you’re feeding a crowd.
8 ounces cream cheese, softened
1 can refried beans
8 ounces sour cream
1 can Hormel chili (or homemade)
8 ounces cheddar cheese
Spread the cream cheese in the bottom of a greased 8 x 8 baking dish. Layer the remaining ingredients in order. Bake at 350 degrees until the cheese is melted.
Serve with tortilla chips and – if you want to be fancy – peppers, onions, black olives, tomatoes, lettuce, and salsa.