Texas Trash Dip – Lynn’s Recipes
Lynn demonstrates a very popular recipe, Texas Trash Dip. This is a great appetizer for a tailgate, party or any get together. This makes a lot, so it makes it perfect for a crowd. Adapted from McCormick.
Serving Size – Makes 8 cups or 64 (2 Tablespoon) servings
1 package (8 ounces) cream cheese, (I used Neufchatel Cheese)
1 cup sour cream, (I used reduced fat)
2 cans (16 ounce) refried beans
1 can (4-1/2 ounce) chopped green chilies, drained
1 package taco seasoning mix
4 cups shredded Mexican cheese blend, divided
Preheat oven to 350°. Spray a 13×9″ baking dish with cooking spray and set aside.
Microwave cream cheese and sour cream in a large microwaveable bowl on High for 1 minute or until cheese is softened. Remove from microwave Mix with wire whisk until smooth. Add refried beans, green chilies, taco seasoning mix, and 2 cups of the cheese. Mix well.
Spread bean mixture into the prepared baking dish. Sprinkle with remaining 2 cups of cheese.
Bake 25 minutes or until cheese is melted. Serve with tortilla chips.
*Slow Cooker Texas Trash Dip – Microwave cream cheese and sour cream in large microwaveable bowl on High for 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chilies, seasoning mix and 2 cups of cheese. Mix well. Spread bean mixture into slow cooker that has been sprayed with cooking spray. Sprinkle with remaining 2 cups of cheese. Cover. Cook on Low 3-4 hours.
Printable Version: http://tinyurl.com/odefzlw
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Lynn’s Recipes | October 2015