Bean dip, made with refried beans

Joanne Gallagher presents a baked refried-bean dip with two layers of cheese. This selection starts with canned refried beans and chooses cheddar.

Chopped onion and minced garlic soften in avocado oil. Ancho chili powder, ground cumin, smoked paprika and ground coriander are stirred into that mixture.

The refried beans are mixed with prepared mild salsa, canned diced green chilies, cream cheese and sour cream. The same cooked onion, garlic and spices join them.

Salt and black pepper are adjusted to taste, with optional cayenne in this selection. Half the bean mixture and half the cheddar form the first layers; the remaining portions repeat them.

The dip bakes until hot throughout and the cheese has melted. The source offers it hot or warm, with the selected fresh lime juice and coriander finish and ready tortilla chips alongside.