Preheat your oven to 350 degrees. This is crucial for ensuring that your dip heats evenly. While the oven warms up, you can prep the other ingredients, making the process even smoother.
Grab a pie plate and spray it with a non-stick spray. This will prevent your dip from sticking and make cleanup a breeze later on. It’s a small step that goes a long way!
In a large bowl, mix together the refried beans, salsa, and green chilies. Use a spatula or your hands to combine everything well until smooth.
Transfer the mixture into your prepared pie plate, spreading it evenly. Make sure it’s well-distributed so that every bite is full of flavor.
Next, sprinkle the Mexican shredded cheese generously on top. This will melt to create a deliciously gooey layer once baked. Don’t be shy; cheese makes everything better!
Place the pie plate in the preheated oven and bake for about 15 minutes. Stay nearby and keep an eye on it; you’ll know it’s done when the cheese is bubbly and slightly golden.
Once baked, remove the dip from the oven. Be cautious as it will be hot! I like to let it sit for a couple of minutes to cool slightly before serving.
Now, for the fun part! Add any optional toppings like sliced olives, diced green onions, or chopped tomatoes. They’ll add a pop of color and extra flavor.
Serve hot with tortilla chips, pita chips, or even veggie sticks. The creamy dip pairs beautifully with crunchy dippers, making it a delightful combination.
Enjoy every bite, and watch how quickly it disappears!
