In a large bowl, mix together the refried beans, 1 cup of the shredded cheese, salsa, sour cream, chili powder, cumin, garlic powder, onion powder, and until fully combined.
Spread the mixture evenly in an 8x8 or 2-quart baking dish. Top with the remaining 1 cup of shredded cheese.
Bake for 15 minutes, until the shredded cheese has melted and the dip begins to bubble on the edges.
Garnish with diced avocado, diced tomatoes, cilantro, and jalapeño, and serve warm with tortilla chips.
Notes
Beans: You can use canned refried beans or homemade using my refried beans recipe. If using homemade, you'll need about 1.5 cups of refried beans.
Cheese: I recommend using thick-cut shredded cheese or shredding cheese yourself from a block (Chihuahua, Monterey Jack, or Colby Jack are great). This type of cheese melts much better and has a better consistency than finely shredded cheese. I recommend eating this dip warm.
For a smoother dip, blend the ingredients in a food processor until you reach your desired consistency.
Make this extra satisfying by stirring in some cooked Mexican chorizo or crumbled bacon.
To make it extra creamy, mix in 4 ounces of softened cream cheese.
Adjust the spices and seasonings to taste. Give everything a taste before baking. For an extra kick, add jalapeños or hot sauce.