Skillet Enchilada Bean Dip
So easy - this dip is served right in the skillet it was prepared in. The sour cream-lime crema drizzle really ups the appearance and gives it a bright tasting flavor.
Serves
10
Prep time 10 minutes
Cook time 25 minutes
Ingredients
1 pkg. (6 oz.) Mexican Blend Shredded Cheese, divided
2 cans (16 oz. each) vegetarian refried beans
1 cup red enchilada sauce
3/4 cup (about 6) sliced green onions, divided
1 tsp. cumin
1 can (14.5 oz.) Del Monte® Diced Tomatoes, well-drained
1/2 cup Sour Cream
Juice and zest of 1 large lime
1/8 tsp. kosher salt
1/4 cup chopped cilantro
Pickled jalapeño, optional
Tortilla chips
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Directions
Heat oven to 400°F. Reserve 1 cup cheese for topping; set aside. Combine beans, enchilada sauce, 1/2 cup green onions and cumin in a 10-inch oven-safe skillet. Heat over medium-high heat until bubbling. Reduce heat to medium and cook 5 minutes, stirring frequently. Remove from heat; stir in remaining cheese. Scrape down sides of skillet with a spatula.
Sprinkle tomatoes, 1 cup reserved cheese and remaining 1/4 cup green onions evenly over bean mixture; bake 15 to 20 minutes until beans are bubbly and cheese is melted. Let stand 10 minutes to cool and thicken slightly.
While the dip is baking, make the sour cream-lime crema. Stir together sour cream, lime juice, lime zest and salt in a small bowl. After the 10-minute stand time, top dip with cilantro, crema and jalapeño, as desired. Serve warm with tortilla chips.