I found this recipe in Ladies Home Journal. You can serve these with rice and salsa verde, in a tortilla with taco fixings, on nachos, rolled in enchiladas (my favorite), dipped in spicy cheese sauce or added to tortilla soup.
I really like this recipe because it does not include the usual refried beans or the canned chili I find in many other recipes, which I don't really care for at all. This is also a better-for-you dip, but it is still delicious. This needs to refrigerate for at least 1 hour. I got the recipe from Kraft.
I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.