Cheesy Texas Trash Dip (Easy Mexican Bean Dip)

Cheesy warm bean dip (Texas Trash Dip) in a baking dish with text overlay.

Cheesy Texas Trash Dip (Easy Mexican Bean Dip)

Crowd pleaser warm Mexican cheese dip recipe make with refried beans mixed with cream cheese, sour cream and taco seasoning, all topped with melted cheese.

Course Appetizer

Cuisine Tex-Mex

Keyword Mexican dip, Texas Trash Dip, Warm bean dip

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 255.2kcal

Author Susan Pridmore

Equipment

Microwave safe bowl
9" X 13" baking dish

Ingredients

2 16-oz cans refried beans
8 ounces cream cheese full fat or low fat
8 ounces sour cream full fat or low fat
1 ounce package McCormick Taco Seasoning Mix
2 cups shredded Pepper Jack cheese
2 cups shredded sharp Cheddar cheese
1 4-ounce can chopped roasted green chiles optional

Instructions

Preheat the oven to 350˚F,
To soften the cream cheese, I use my microwave. First, cut the cream cheese into large chunks, and place in a microwave-safe bowl. Next, add the sour cream. Microwave cream cheese mixture on HIGH for 1 minute. Stir to combine.
Add the refried beans and Taco Seasoning, and mix. You may need to use a hand mixer to get it smooth. Stir in the chopped green roasted chiles, if using, and ⅓ of the cheeses.
Spread the bean mixture in a 9 inch X 13 inch baking dish, and spread the remaining cheese evenly over the beans mixture.
Bake for 30 minutes, or until the cheese is melted and golden in color, and the refried beans are bubbling around the edges of the baking dish. (It took me 35 minutes in the mountains at 7100 feet.)
Serve this easy Mexican dip warm with sturdy tortilla chips.

Nutrition