Texas Trash Dip
Texas Trash Dip is a warm bean dip that is covered in melted cheese for the ultimate bean and cheese dip. This recipe makes a big pan of dip so it's perfect for a crowd at your next party.
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Servings: 24 servings
Calories: 153kcal
Ingredients
- 2 cans, 16 oz each refried beans
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 2 cups Monterey Jack cheese, shredded
- 2 cups cheddar cheese, shredded
Directions
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
- In a medium bowl using a hand mixer, cream together the softened cream cheese, refried beans, and sour cream until smooth.
- Add in all spices and mix until fully combined.
- Spread bean mixture into greased baking dish. Sprinkle both kinds of cheese on top.
- Bake uncovered for 25-30 minutes until cheese is browned and dip is hot and bubbly.
Notes
- Texas Trash Dip can also be made in the CrockPot Slow Cooker! Spread bean mixture into the bottom of a 6-quart slow cooker. Top with cheese. Heat on high 2 hours.
- To reduce fat and calories, considering using fat-free refried beans, low-fat cream cheese, and lite sour cream.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 153 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 12 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Cholesterol: 34 mg | Sodium: 288 mg | Fiber: 1 g | Sugar: 2 g
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