Step 1

Preheat the oven to 350 degrees Fahrenheit (175°C) and spray a 13 x 9-inch baking dish with non-stick cooking spray.

Step 2

Add the cream cheese and sour cream to a large microwave-safe bowl. Then, cook for 1 minute on high or until the cream cheese is soft.

Step 3

Mix the cream cheese and sour cream thoroughly with a whisk until it's a smooth and uniform consistency.

Step 4

Add the refried beans, green chiles, seasoning mix, and two cups of the Mexican blend cheese. Stir until everything is well mixed.

Step 5

Spread the mixture over the baking dish, and be sure to make it flat. Then, add the rest of the Mexican blend cheese on top.

Step 6

Bake for 25 minutes or until the cheese on top is melted.

Step 7

Serve with your choice of tortilla chips, Fritos, fresh veggies, etc. Enjoy!

Step 8

Follow steps 2, 3, and 4 from the recipe above.

Step 9

Spray the slow cooker with non-stick cooking spray.

Step 10

Add the mixture to the slow cooker, followed by the remaining Mexican cheese blend on top.

Step 11

Cover the slow cooker and cook the dip for 3 to 4 hours on low.

Step 12

The dip is ready when the internal temperature reaches 165 degrees Fahrenheit (75°C).

Step 13

Serve and enjoy!