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Sunny Anderson’s Hot Bean and Cheese Dip

Serves 6-8

Originally aired

INGREDIENTS
  • 2 15.5-ounce cans refried beans
  • 2 cups shredded cheddar cheese
  • 2 cups shredded pepper jack cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon hot sauce (I like Cholula here)
  • 2 cups plain Greek yogurt
  • Kosher salt and black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup sliced black olives, optional
  • 4 Roma tomatoes, seeded and chopped, optional
  • 2 scallions, chopped white and green parts, optional

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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