1 cup refried beans
1 can corn, drained
1/2 cup cheddar
1 (4 oz) can fired roasted diced green chilies
1 jalapeño, seeds removed, finely chopped
4 ounces cream cheese, sliced into 4 cubes
Dash of salt and pepper
1/2 cup monterey jack cheese
4 strips Jones Dairy Farm Dry Aged Bacon, cooked and chopped
4 green onions, chopped
Fresh tomatoes, diced
Sliced avocado (optional)
Fresh cilantro (optional)
Preheat oven to 350°.
Spray 9.5-inch casserole dish with non-stick cooking spray. Spread 1 cup of refried beans on bottom of dish and set aside.
In large mixing bowl combine corn, cup of cheddar, green chills, jalapeño, cream cheese and a dash of salt and pepper. Sprinkle monterey jack cheese over top of dip.
Bake in for 20 minutes or until cheese becomes bubbly.
While dip is baking cook bacon in medium skillet until cooked through, about 8-10 minutes.
Place bacon on paper towel and pat with another paper towel to get rid of any excess fat. Crumble bacon and set aside.
Remove dip from oven and sprinkle with bacon, green onions and tomatoes. Other garnishes include sliced avocado and fresh cilantro.
Serve warm with tortilla chips.
Refrigerate leftovers in sealed container. Reheat at 350° for 10-15 minutes or until heated through.