Ingredients:

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

Toppings:

Sliced avocado or guacamole
Sliced lime wedges

Directions:

1. Preheat oven to 350 degrees F.

2. Using a large microwavable 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-inch 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 for 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.