Cheesy Texas Trash Dip
A creamy, cheesy dip packed with flavor and nutrition, perfect for family gatherings and meal prep.
Ingredients
Main Ingredients
- 8 ounces cream cheese Adds creaminess; consider using reduced-fat for a lighter option.
- 1 cup sour cream Provides texture; Greek yogurt can be a healthier substitute.
- 32 ounces refried beans The protein-packed base of the dip; can use black beans for added flavor.
- 7 ounces canned chopped green chiles Adds a mild spice; jalapeños can be used for heat.
- 1 package McCormick Taco Seasoning Mix The secret flavor booster; homemade seasoning can be an alternative.
- 4 cups shredded Mexican cheese blend Provides that gooey, cheesy goodness; try a combination of cheddar and Monterey Jack as an alternative.
- 1 bunch chopped green onion Fresh garnish to lighten the dish.
- 1 cup sliced black olives Adds a salty crunch; optional based on personal preference.
Instructions
Preparation
- Preheat your oven to 350F.
- In a large microwaveable bowl, microwave the cream cheese and sour cream on HIGH for 1 minute or until softened.
- Remove the bowl from the microwave and mix the softened ingredients with a wire whisk until smooth.
Mixing
- Add the refried beans, green chiles, taco seasoning mix, and 2 cups of the shredded cheese. Mix well to ensure every bite is flavorful.
- Spray a 13X9 inch baking dish with no-stick cooking spray and spread the bean mixture evenly into the dish.
- Sprinkle the remaining 2 cups of cheese evenly over the top.
Baking
- Place the dish in the preheated oven and bake for 25 minutes until the cheese is melted and bubbly.
Serving
- Remove from the oven and garnish with chopped green onions and sliced black olives. Serve warm with tortilla chips.
Notes
Best served warm with tortilla chips, pita chips, or fresh veggies. Can be made ahead of time and stored in the fridge. Leftovers can last for 3-4 days or be frozen for up to 2 months.