1 16 ounce can traditional refried beans
1 15 ounce can hot chili with beef and beans
1 cup shredded Cheddar cheese
1 brick cream cheese, softened
1 teaspoon each ground cumin and garlic salt
1/4 cup sour cream
1/4 cup thinly sliced scallions
Have ready a round 1 1/4 quart baking dish or a deep 9 to 10 inch pie plate. Cut a 6 1/4 inch star from a 10 inch piece of foil. Stir refried beans in a medium bowl to loosen. Stir in chili until blended. Spread in baking dish; sprinkle with 1/4 cup Cheddar cheese. Mix cream cheese, cumin and garlic salt in a medium bowl. Stir in sour cream until blended. Spoon dollops over cheese, then spread carefully without disturbing cheese. With star cutout centered, lay foil over dish. Gently press down on foil; fill star with remaining Cheddar cheese. Carefully lift foil straight up. Cover dish with a new sheet of foil and refrigerate up to 3 days. To serve: Heat oven to 400F. Bake covered dip directly from refrigerator 30 minutes or until hot. Sprinkle scallions around edge. Serve with chips.
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