Warm Bean Dip - tomatoes

Method

• Preheat oven to 325 degrees F.
• Drain excess juice from the tomatoes using a strainer.
• In a medium bowl, combine refried beans, drained tomatoes, taco seasoning and half of the cheese.
• Spray an 8x8 baking dish with nonstick spray.
• Pour combined ingredients into the dish and spread around evenly.
• Bake for 2025 minutes until thoroughly heated through.
• Add remaining cheese on top of the dip and bake for another 5 minutes until cheese is melted.
• Serve warm with your favorite tortilla chips.
• Cooks note: This is the basic recipe but you can definitely turn up the heat and flair with this.
• Use a can of tomatoes with diced green chiles to turn up the heat or try using Pepper Jack cheese.
• Also, try spreading an 8-ounce block of softened cream cheese on the bottom of the dish first before spreading the bean dip on top.
• Throw in a small can of diced olives and you have a warm dip that is similar to a 7-layer dip.
• This dip still tastes good when it has cooled.
• (Recipe adapted from Paula Deen Magazine .)