Spicy Refried Bean Dip
1 (16-oz.) can refried beans
1 cup picante salsa or favorite salsa
1/2 cup each: shredded Mexican cheese blend and sliced green onions
1 Tablespoon chopped cilantro
1/2 Tablespoon finely chopped fresh jalapeños (optional)
1/4 teaspoon garlic powder

In medium saucepan, combine all ingredients. Cook until hot and bubbly. Serve warm or room temperature. Makes 2 to 3 cups.

Mexican Green Chile Dip
1 (16-oz.) container sour cream
1 (2.25-oz.) can diced green chilies
1/3 cup chopped fresh cilantro
1 teaspoon each: minced fresh garlic and salt
1 large ripe avocado, pitted, peeled and mashed
1 Tablespoon fresh lime juice

In medium bowl, combine sour cream, chilies, cilantro, garlic, and salt; blend well. Fold in avocado and lime juice. Refrigerate, covered, 10 minutes or up to 2 hours before serving. Makes 2 to 3 cups.

2 (18-oz.) boxes José Olé® Steak & Cheddar Mini Chimichangas, prepared according to package directions
1 recipe Cool Chipotle Crema (see below)
1 recipe Spicy Refried Bean Dip (see below)
1 recipe Mexican Green Chile Dip (see below)

Arrange bowls of these three great dips surrounded by José Olé® Steak & Cheddar Mini Chimichangas. Makes 24 to 26 servings. Enjoy!

Preparation Time: 30 minutes
Baking Time: 12 minutes

Serving Suggestions: Replace José Olé® Steak & Cheddar Mini Chimichangas with any of José Olé® products.

Cool Chipotle Crema
1 (16-oz.) container sour cream
1/4 cup chopped red bell peppers
3 Tablespoons each: chopped chipotle peppers and chopped green onions
1 Tablespoon fresh lime juice
1/2 teaspoon garlic salt

In medium bowl, combine all ingredients. Refrigerate, covered, 10 minutes or up to 24 hours before serving. Makes 2 1/4 cups.