Texas Trash Dip
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Texas Trash Dip

Stop the search! You’ve found the ultimate ooey, gooey, cheesy bean dip that’s all the rage at game-day parties and social gatherings.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Makes: 8 cups or 64 (2 tbsp/30 mL) servings
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All You Need

  • 1 pkg (226 g) cream cheese
  • 1 cup (250 mL) sour cream
  • 2 cans (398 (each) mL) refried beans
  • 1 can (127 g) chopped green chiles, drained
  • 1 pkg Club House Taco Seasoning Mix
  • 4 cups (1 L) shredded Mexican cheese blend, divided

Instructions

  1. Preheat oven to 350°F (180°C). Microwave cream cheese and sour cream in large microwaveable bowl on high 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add beans, chiles, taco seasoning and 2 cups (500 mL) cheese; mix well.

  2. Spread bean mixture into 9x13-in (23x33 cm) baking dish sprayed with non-stick cooking spray. Sprinkle with remaining 2 cups (500 mL) cheese.

  3. Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

  4. Tip: Slow Cooker Texas Trash Dip: Microwave cream cheese and sour cream in large microwaveable bowl on high 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, chiles, taco seasoning and 2 cups (500 mL) of the cheese; mix well. Spread bean mixture into slow cooker sprayed with non-stick cooking spray. Sprinkle with remaining 2 cups (500 mL) cheese. Cover. Cook on low 3 to 4 hours or until internal temperature of dip is 165°F (74°C).

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