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  • 16 oz refried beans (can use canned beans)
  • 3/4 cup plain Greek yogurt or sour cream
  • 4 oz can diced mild green chiles, drained
  • 1/4 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt and black pepper, to taste
  • 2 cups shredded cheddar or Mexican blend cheese, divided
  • Toppings: sliced green onion, chopped cilantro, chopped avocado, sliced jalapeños, chopped grape tomatoes, queso fresco
  • Tortilla chips, for serving


  • Preheat oven to 375 degrees F.
  • In a large bowl, combine the refried beans, Greek yogurt, green chiles, salsa, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Stir in 1 cup of the shredded cheese.
  • Spread the bean mixture into an 8×8-inch or 2-quart baking dish. Top with the remaining 1 cup of shredded cheese. Bake for 20 to 25 minutes or until cheese is melted. Remove from the oven.
  • Top the bean dip with sliced green onion, cilantro, avocado, jalapeños, chopped tomatoes, and queso fresco. Serve warm with tortilla chips.


Calories: 114kcal | Carbohydrates: 5g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 430mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 3.4mg | Calcium: 168mg | Iron: 0.7mg