Warm Bean Dip

Preheat oven to 325ºF.

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 8×8 baking dish with nonstick spray. Pour combined ingredients into the dish and spread around evenly.

Bake for 20–25 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.

Cook’s 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 .)