Preheat your oven to 350°F and lightly coat a 9x13 inch baking dish (or similar size) with cooking spray. While the oven heats, measure out all your spices (cumin, smoked paprika, garlic powder, chili powder, and salt) into a small bowl so they're ready to add to the turkey. Dice your tomatoes into small 1/4-inch pieces, dice your avocado into 1/2-inch chunks, and finely mince your cilantro—doing this prep work now ensures you won't be scrambling while the dip is hot.

Heat a large skillet over medium-high heat and add the ground turkey, breaking it apart with a spoon as it cooks. Once the turkey is mostly cooked through (about 5 minutes), add your spice mixture from Step 1 and stir well to distribute the spices evenly. Continue cooking for another 2-4 minutes until the turkey is fully cooked and the spices are fragrant. I like to taste a small bite at this point to make sure the seasoning is bold enough—the spices should really shine through.

In a large mixing bowl, combine the refried beans and softened cream cheese, stirring until smooth and well blended—this creates a creamy base that helps everything hold together. Add the cooked turkey mixture from Step 2 to the bean mixture and stir until fully combined. Spread this entire mixture evenly into your prepared baking dish, pressing it down gently with a spatula to create an even layer.

Pour the salsa evenly over the turkey-bean mixture, then distribute the green chilies across the top. Place the baking dish in your preheated 350°F oven and bake for 35 minutes uncovered. The dip should be bubbling around the edges when it's ready for the cheese topping.

Remove the baking dish from the oven and evenly distribute the shredded cheese over the top of the hot dip. For best melting results, I always shred cheese from a block rather than using pre-shredded, as it melts more smoothly and creates a creamier texture. Return the dish to the oven and bake for an additional 6-7 minutes until the cheese is completely melted and bubbly.

Remove the dip from the oven and let it cool for 2-3 minutes so the fresh toppings don't wilt. Arrange the diced tomatoes from Step 1 over the cheese layer, then add the diced avocado, cotija cheese, scallions, and minced cilantro in decorative sections or scattered across the top. Serve immediately with tortilla chips on the side, as the dip is best enjoyed warm and the fresh toppings maintain their brightness when added at the end.