Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 cup Yellow Onion, finely diced
  • 3 cloves Garlic, freshly minced
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder (mild or medium)
  • Two 15 oz cans Refried Beans (traditional or vegetarian style)
  • 4 oz Cream Cheese, full-fat, softened
  • 1/4 cup Milk (or Chicken/Veggie Broth)
  • 1 Tbsp Chipotle Peppers in Adobo, finely minced, plus 1/2 tsp adobo sauce
  • 1 tsp Fresh Lime Juice (optional, for finishing)
  • 1 cup Sharp Cheddar & Monterey Jack Blend, freshly shredded
  • Fresh coriander/cilantro and sour cream or Greek yoghurt, for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease your chosen oven-safe skillet or small casserole dish.
  2. Heat the olive oil in a small pan over medium heat. Add the diced yellow onion and sauté for 5–7 minutes until soft and translucent.
  3. Add the minced garlic, cumin, and chili powder to the pan. Cook for 1 minute until fragrant, stirring constantly. Remove the pan from the heat and set aside the sautéed mixture.
  4. In a large mixing bowl, combine the canned refried beans, the softened cream cheese, milk/broth, minced chipotle peppers, and adobo sauce.
  5. Stir in the reserved sautéed onion and spice mixture until everything is thoroughly combined and relatively smooth. Stir 1/4 cup of the shredded cheese blend into the bean mixture. Taste and adjust seasoning (add salt if needed).
  6. Transfer the entire bean mixture into the prepared oven dish, smoothing the top with a spatula. Sprinkle the remaining 3/4 cup of shredded cheese evenly over the top.
  7. Bake for 20–25 minutes until the cheese is fully melted, golden-brown in spots, and the edges are bubbling vigorously.
  8. Carefully remove the dish from the oven. If using, stir in the fresh lime juice. Let the dip rest for 5 minutes before serving.
  9. Garnish with a generous sprinkle of fresh coriander/cilantro and a dollop of sour cream or Greek yoghurt right before serving.