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20 servings, 2 Tbsp. (30 mL) each
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Serve with tortilla chips.
Garnish with sour cream and chopped fresh cilantro just before serving.
These dip ingredients can be mixed together ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time to 35 min. or until dip is heated through. Top with tomatoes and onions.
The 1-cup measure of refried beans used in this recipe is about half of a 19.2-fl oz/546-mL can. Spoon leftover beans into airtight container. Refrigerate up to 3 days. (Or for longer storage, freeze in freezer-weight resealable plastic bag up to 2 months.) Use as a filling for tacos or burritos. (If frozen, thaw overnight in refrigerator before using as desired.)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I love refried beans with sour *****. I will be sure to love this.