Ingredients:

2 cans (16 ounces each) refried beans
8 ounces cream cheese, room temperature
1 cup sour cream, room temperature
1 packet (1 ounce) taco seasoning
1 can (4 ounces) fire roasted green chilis
1 can (2.25 ounces) sliced black olives, drained
2 cups Pico de Gallo, drained
2 cups pepper jack cheese, shredded
2 cups cheddar cheese, shredded

Toppings:

Sliced Avocado or Guacamole
Sliced lime wedges

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl add the refried beans, cover and microwave for 30-45 seconds to help soften them up. Stir in cream cheese, sour cream and taco seasoning until combined. Stir in green chilis, black olives and 1 cup of Pico de Gallo (reserve 1 cup for later that will go on the top of the bean dip). Stir in pepper jack cheese and transfer bean dip to a 9 x 13 inch baking pan. Top evenly with the cheddar cheese.

3. Bake for 55-60 minutes, transfer to a wire rack to cool. Let cool at least 20 minutes, top with the last cup of Pico de Gallo, avocado slices (or guacamole) and lime wedges. Serve warm.

Notes: For leftovers, makes great bean burritos.