Instructions

1. Open the can of refried beans and empty them into the baking dish. These beans tend to be thick and may come out of the can without losing their shape! Simply use a spoon to mash the beans and spread them to cover the bottom of the pan.

2. Pour eight ounces of Pace Thick and Chunky Salsa (or your desired brand of mild, medium or hot salsa) and spread it evenly over the beans.

3. Apply dollops of sour cream onto the salsa. Generally three dollops, evenly spaced down each side and one in the middle, work well.

4. Cube or shred eight ounces of Velveeta (or other) cheese and sprinkle evenly across the dip. Use more or less cheese to meet your tastes.

5. Bake for 30 minutes at 300 degrees to melt the cheese and sour cream so that your dip looks like a cheesy casserole. Serve warm with tortilla chips.