Ingredients
1/2
cup heavy whipping cream
2
packages (8 oz each) cream cheese, softened and cubed
1
can (16 oz) Old El Paso™ Traditional Refried Beans
1
tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1/4
cup sliced ripe olives
1
cup shredded cheddar cheese (4 oz)
1
medium avocado, pitted, peeled, diced
1
cup diced tomato
1/4
cup thinly sliced green onions
Sliced jalapeños, if desired
Corn or tortilla chips, as desired
Preparation
Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
Top with avocado, tomato, onions and jalapeños. Serve with chips.
