Hot Bottomless Bean Dip

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No one can stop eating this fabulous bean dip! Increase the jalapenos and/or substitute PC Medium Fresh Salsa if you like a lot of spice.

Tags: Intermediate, 20 Mins, Appetizer & Hors d'Oeuvres, Cheese, Vegetables, Summer Insider's Report 2011

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1/2 cup (125 mL)	PC Cream Cheese, at room temperature
1 tbsp (15 mL)	chopped seeded jalapeno pepper
3 tbsp (45 mL)	finely sliced green onions
1 can (398 mL)	refried beans
1	sweet red pepper, chopped
1-1/4 cups (300 mL)	PC Triple Cheddar Shredded Cheese
1 bag (368 g)	PC Sea Salt Kettle Style Tortilla Chips
1 tub (430 mL)	PC Fresh Salsa Mild
1/4 cup (50 mL)	full fat sour cream

Preheat broiler.
In bowl and using wooden spoon, stir cream cheese until soft. Stir in sour cream, jalapenos and 1 tbsp (15 mL) of the green onions. With a whisk, beat until smooth. Spread evenly over bottom of 8-inch square (2 L) glass baking dish. Dollop refried beans evenly over surface; spread evenly with back of spoon. Sprinkle with peppers, then cheese.
Place baking dish in top third of oven. Broil for 4 to 6 minutes or until golden and bubbly. Top with remaining green onions. Serve immediately with tortilla chips and salsa.