A MARVELOUSLY SIMPLE HOT BEAN DIP

1 (28 oz) can refried beans
1 (7 oz) jar green chile salsa
1/2 pound Monterey jack or cheddar cheese, grated
1 large red onion, finely chopped
tortilla chips

Combine the refried beans, salsa and half the grated cheese and heat until very hot.

Place in a chafing dish and surround with bowls of the chopped red onion, the remaining cheese, and the tortilla chips.

TO MAKE AHEAD:
This can be assembled 1 or 2 days ahead and refrigerated. Heat and stir over lowest heat, then transfer to chafing dish to serve.

Source: Ruth Mellinkoff