Thanks to my mom for finding this easy version of bean dip! (Moms. So helpful in so many ways.)
My hubs is a huge fan of bean dip. No holiday/party/get-together is complete without said dip, but lazy me always forgets ingredients. This recipe is my fool-proof, go-to version! It’s forgiving and incredibly tasty. With just a handful ingredients I usually have in my fridge and pantry (plus chips. But let’s be honest. I always have chips), it’s so fast & easy to whip up!
Texas Trash Bean Dip
(Original recipe found here.)
1 (8 ounce) package cream cheese, softened
1 cup sour cream
32 ounces (2 cans) refried beans
1 oz. taco seasoning (more or less to taste)
2 c. cheddar cheese, shredded
2 c. monterey jack cheese, shredded
Avocado, tomato, black olives, tomatoes, etc. optional as additional layers (post-baking of course!).
1. Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
2. Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
3. Bake for 25-30 minutes, or until cheese in melted and slightly browned.
Top with avocado, tomato, black olives, etc. to make it more of a 7-ish-layer dip.
Serve w/ Fritos (the best!), or tortilla chips. Enjoy!
^^ Before baking…
^^ & after! Oooey gooey cheesy goodness.
