In parties full of crowdpleasers like spicy Buffalo wings and jalapeño poppers, cold bean and cheese dips and other mild-mannered snacks are no longer making the coffee table cut.
Preheat the oven to 350 degrees F
Don't forget to set out the cream cheese to soften (about 10 minutes).
Sauté garlic, pico de gallo and chiles
In a medium saucepan over medium-high heat, sauté the garlic, pico de gallo, green chilies and jalapeños until hot and slightly softened. Reduce the heat to medium-low.
Cook the bean dip
Add the refried beans, sour cream and cream cheese and stir constantly until you no longer see large chunks of the cream cheese. Don’t let the beans come to a boil. Add 3 tablespoons of taco seasoning, the cheddar cheese and 2 ounces of the Mexican blend cheese and stir constantly until the cheese has melted. Taste using one of the chips you plan to serve it with (so you can gauge the seasoning level properly). Add extra taco seasoning and salt to taste if desired.
Bake the bean dip
Transfer the mixture to a small oven-proof casserole dish (or disposable aluminum pan). Top it with the remaining Mexican blend cheese and if desired your choice extra jalapeños or pico de gallo (or both). Cook for 5 to 7 minutes and serve the dip hot from the oven with your choice of chips.