1 (1 ounce) square unsalted butter
1/2 cup diced onion
1 (16 ounce) can refried beans
1 (8 ounce) can Mexican-style salsa
1 pound shredded Cheddar cheese
1 cup shredded cream cheese
1 (4 ounce) can sliced mushrooms, drained
1 (1 ounce) can tomato paste
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano seeds
1 teaspoon dried basil
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 350 degrees F (175 degrees C) and lightly grease 8 (10 inch) baking sheets.
In a blender, puree the butter, onion and beans.
Stir in salsa, cheese, cream cheese, cream cheese, mushrooms, tomato paste, crushed red pepper flakes oregano seeds, basil, and parsley. Spread mixture on prepared baking sheet.
Bake in preheated oven for 1 hour. Turn off oven and let cool in refrigerator. Serve with salsa/pickled salsa blend and cooked tortillas.