Preheat the oven to 350°F (175°C) to ensure it’s ready for baking. While preheating the oven, wash and finely chop the green onions. Dice the tomatoes into small, bite-sized pieces, and set them aside for garnish later.

In a large mixing bowl, combine the softened cream cheese, sour cream, refried beans, diced green chiles, taco seasoning, and 1 cup of shredded cheese. Mix well until the ingredients are evenly blended and creamy.

Spread the mixture evenly into a 10- or 12-inch cast iron skillet or an oven-safe baking dish (if you don't have a skillet).

Then, sprinkle the remaining 1 cup of shredded cheese evenly over the top of the bean mixture, ensuring it’s fully covered.

Put the skillet in the preheated oven and bake for 25 minutes or until the cheese is melted, bubbly, and slightly golden around the edges.

Carefully remove the skillet from the oven (it will be hot!). Immediately top with the chopped green onions and diced tomatoes (this combo adds a bit of color and crunch to the gooey goodness).

Serve the dip warm straight from the skillet. Pair it with tortilla chips, crackers, or your favorite dippers for a delicious appetizer everyone will love.