Refried bean dip and makeover cream cheese bean dip are both good recipes that use refried beans and cream cheese to create a dip. The second recipe is a low-fat version of this type of dip. Both recipes go well with tortilla chips and fresh vegetables.
To make refried bean dip, start by preheating the oven to 350 F. Then, take a pie dish or a similar shallow dish, and spread 1 1/2 cups of softened cream cheese evenly over the bottom. Spread a 14-ounce can of refried beans evenly over the cream cheese and layer on 1 3/4 cups of salsa (medium is recommended). Sprinkle the top with 2 cups of shredded mozzarella-cheddar cheese blend, and bake for 10 minutes or until the top is a golden brown.
The makeover cheesy bean dip uses ingredients that create a slightly healthier, lower fat dip recipe. First, preheat the oven to 350 F. In a large bowl combine 1 1/2 cups of reduced-fat shredded Mexican cheese blend, 1 1/2 cups of reduced-fat shredded cheddar cheese and mix thoroughly, setting aside 1 cup for the topping. Add one 16-ounce can of fat-free refried beans, one 10-ounce can of diced tomatoes and green chillies, one 8-ounce package of cubed reduced-fat cream cheese, 1/2 cup of reduced-fat sour cream and 1 tablespoon of taco seasoning into the large bowl, mixing well. Sprinkle the 1 cup of cheese over the top, and bake uncovered for 20 to 25 minutes.