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Ingredients
Cerrar
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1. Blend the sour cream with mayonnaise and chipotle peppers.
2. Heat the oil and sauté the chopped onion.
3. Until translucent.
4. Add the refried pinto beans and cook for 3 minutes, add the sour cream preparation and mix.
5. Place the bean dip in an ovenproof dish and bake at 356 °F (180 °C) for 15 minutes or until the cheese is completely melted. Remove from the oven.
6. Decorate with chopped chipotle pepper and serve with corn tortilla chips.
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