Layered Fiesta Dip

Big Daddy's Kitchen

Big Daddy's Cooking with Attitude

Thai Chile

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Layered Fiesta Dip

This is easy to prepare and is to-die-for good. One of my favorite warm hors d'oeuvre (and a favorite of my guests as well.)

1 15 ounce can	refried pinto beans
1 15 ounce can	black beans
1 small can	chopped green chiles
16 ounces	cream cheese, softened
1 bunch	scallions, diced (white and green parts)
2 tablespoons	good quality chili powder
2 cups	shredded Jack cheese
2 cups	your favorite salsa, or chopped tomatoes
½ cup	chopped black olives
½ cup	chopped, pickled Jalapeños (optional)

Drain and rinse the black beans. Combine in a saucepan with the refried beans, green chiles and chili powder and warm through. (If you can't find the Ortega refries, any brand will suffice.)

Spread the cream cheese across the bottom of a 10" deep dish pie plate, or an 11"x7" baking dish. Spread the warm beans on top of the cream cheese. Sprinkle one half of the shredded cheese on top of the beans. Top that with one half of the salsa. Repeat with the remaining shredded cheese and salsa.

Finally garnish with the scallions, olives and Jalapeños.

Bake in a 325 degree oven until the cheese is fully melted and the dip is heated through (about 30 minutes). Serve with you favorite tortilla chips.