1 pkg. (8 oz.) cream cheese
1 cup sour cream
2 cans (16 oz. each)
GOYA® Refried Pinto Beans – Traditional
1jar (17.6 oz.)
GOYA® Salsa Pico de Gallo – Mild
2 tsp.chili powder
¼ tsp.cayenne pepper (optional)
¼ tsp.ground cumin
shredded Mexican 4 cheese blend
Heat oven to 350°F. In medium mixing bowl, stir together cream cheese and sour cream until completely smooth. Stir in refried beans, drained pico de gallo, chili powder, cayenne pepper and cumin until well combined.
Spread bean mixture evenly 9”x13” baking dish. Sprinkle with cheese.
Bake, uncovered, until cheese is melted and bubbly, and bean mixture is heated through, about 35 minutes. Let sit 5-10 minutes before serving. Serve with tortilla chips.