Step 2

In a large oven-proof skillet, heat the olive oil over medium heat. When hot, add the onion and garlic, and cook until the onion is soft and translucent, about 4 minutes. Stir in the smoked paprika, cumin and salt, and cook for about 1 minute, then add the tomatoes and pickled jalapeños. Cook until the tomatoes soften slightly, about 2 minutes, then add the refried beans, yogurt and ½ cup of the cheese. Stir until everything is well combined. Turn off the heat and stir in the lime juice.

Step 3

Preheat your broiler on high heat. Sprinkle the remaining 1 cup cheese on top of the bean dip, then broil until the cheese is bubbling and lightly browned, about 4 minutes. Top with scallions, and serve with tortilla chips, rice crackers or pita chips for dipping.