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Aunt Jan's Bean Dip

  • 1 8 oz. cream cheese
  • 1 16 oz. can refried beans
  • 1 4.25 oz jar mild green chilies
  • 1 small can sliced olives (or slice your own from a regular can)
  • 8 oz shredded Monterey Jack or Mexican 4-cheese mix
In a 9" pie plate, spread the ingredients above in layers, in order, with the cream cheese on the bottom and the shredded cheese on the top.

Warm the mixture in an oven at 325 F to 350 F until the cheese bubbles.

Serve with nachos or tortilla chips.

This recipe is a hit at picnics. Highly recommended.
Submitted by Dan and Alicia Cunningham - Burlington, VT Mar 31, 2010 15 min 30 min 45 min


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