Bean Dip - cooking recipe

Ingredients

16 oz. refried beans or kidney beans, mashed
8 oz. cream cheese (do not use light cream cheese)
8 oz. carton sour cream
1/2 to 1 c. finely chopped green onions
1.25 oz. pkg. Ortega regular or \"hot and spicy\" taco seasoning mix

Preparation

In a 1 1/2 or 2-quart covered casserole, combine beans, cream cheese and sour cream.
Add seasoning mix and stir well.
Fold in onions.
Cover and microwave on High for a total of 6 minutes, stirring every 2 minutes.
Remove and serve hot.
Dip may be kept hot in crock-pot or fondue pot.
Refrigerate leftovers.
Dip may also be made in advance and refrigerated, then reheated to serve.