I made this dip against my better judgement. I say that because it’s so hard to stop eating it–it’s totally addicting if you love creamy, cheesy, southwestern-style dips! You bake this in the oven and when it’s done, you dig in while it’s still warm with your favorite tortilla chips. And you may have to force yourself to stop! I added some chopped green chiles to the recipe I had found at Food.com and made it slightly different. All I can say is, wow–this dip is good! You need to try it sometime!
TEXAS TRASH WARM BEAN DIP by NancyC, adapted from Food.com
Makes a 9 x 13″ pan
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 (4-ounce) can chopped green chiles, drained
- 2 (16-ounce) cans refried beans
- 1 (1-ounce) package taco seasoning mix
- 2 cups shredded Sharp Cheddar Cheese, divided
- 2 cups shredded Monterey Jack Cheese, divided
Preheat oven to 350˚F. Grease or spray a 9 x 13″ baking pan; set aside. In large bowl, blend softened cream cheese and sour cream. Add in green chiles, then mix in refried beans until combined. Stir in taco seasoning mix, blending everything well, then mix in 1/2 cup each of the Cheddar and Montery Jack cheeses (a total of 1 cup), blending into the mixture well. Spread mixture evenly into the bottom of the baking pan. Sprinkle evenly with the remaining Cheddar and Monterey Jack cheeses (you’ll have a total of 3 cups of cheese to sprinkle on top). Bake at 350˚F for 25 to 30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.