4ouncespepper jack cheese, fresh shredded, divided2 cups
4slicesbaconcooked and crumbled
1packetRanch seasoning2 tablespoons
1green onionsliced, for garnish
1Roma Tomatodiced, for garnish
Tortilla chipspotato chips or chunks of bread for dipping
Preheat oven to 350 degrees F.
Combine refried beans, bacon (some reserved for topping), half of the cheddar and pepper jack cheeses, ranch seasoning, sour cream and cream cheese in a large mixing bowl.
Pour into a medium baking dish (11x7-inch is perfect).
Top with remaining cheeses.
Bake uncovered for 20 minutes or until melted and bubbly.
Garnish with diced tomatoes and green onions if desired and serve warm with tortilla chips, french bread or crackers for dipping.
Soften the cream cheese first. Leave your cream cheese out on the counter (in the package) for 30 minutes to an hour before mixing to soften it enough to easily combine it into the dip. If you don’t have time for that, break our your hand mixer or stand mixer and beat the cold cream cheese for a minute or two to get it nice and fluffy.
Use fresh cheeses. You have the option of buying pre-shredded cheeses for convenience, but for optimal flavor and melting I recommend freshly grating your cheese just before making your dip.
Garnish. I’ll be the first to admit that a basic bean dip isn’t the prettiest thing, so I added some tomato and green onions for garnish. They add some color and a nice bit of freshness. I say garnish everything – it only take a few extra minutes and makes anything you serve look restaurant quality.