Hot Mexican Bean Dip - cooking recipe

Ingredients

8 ounces cream cheese, softened
1 cup sour cream
1 (14 ounce) can refried beans
1 tablespoon chopped chives
1 -2 tablespoon chopped fresh parsley
1 tablespoon onion flakes (optional)
2 tablespoons chili powder
1 1/2 cups grated medium cheddar or 1 1/2 cups old cheddar cheese
1 1/2 cups grated monterey jack cheese
2 tablespoons chili powder

Preparation

Mix first seven ingredients in a bowl and spread in a 3 quart casserole.
Sprinkle with Cheddar, then Monterey Jack.
Top with second amount of chili powder.
Can chill ahead of time.
Bake, uncovered in a 350 oven for 20 minutes or until hot and cheese is melted.