Cheesy Texas Trash Dip
This dip is full of my favorite Tex-Mex flavors and is very easy to make It is so addicting, once you start you can't stop eating it.
Servings 12 Servings
Calories 186kcal
Ingredients
- (2) (8) Ounce Packages Cream Cheese Softened
- 2 Cups Sour Cream
- 1 Can (16 Ounces) Refried Beans
- 1 Can (15 Ounces) Black Beans
- 1 Can (15 Ounces) Can Mexi Corn
- 1 Can (3.8 Ounces) Black Olives
- 2 Cans (4.5 Ounces) Diced Green Chiles Drained
- 2 Packages Taco Seasoning
- 3 Cups Mexican Cheese Shredded and Divided
- Cherry Tomatoes, Black Olives, Avocado, and Cilantro For Garnish, If Desired
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 pan with non stick foil, and spray with cooking spray.
- In a large bowl, combine cream cheese and sour cream until smooth.
- Stir in all remaining ingredients, reserving 1 cup of cheese.
- Pour into prepared pan. Top with additional cheese.
- Bake for 30 minutes, or until warm and bubbly.
- Garnish with cherry tomatoes, avocado, cilantro, and black olives if desired.
Notes
Ingredient Notes:
- Cream Cheese: To quickly soften cream cheese, submerge it in its foil packing in warm (not hot) water for 3-5 minutes.
- Canned Beans: Be sure to rinse and drain all canned beans using a strainer. This will help remove excess salt and improve the flavor as well.
- Shredded Cheese: Shred your own cheese for the smoothest melt.
- Use full-fat cream cheese and sour cream for the creamiest dip.
- Prevent the avocado garnish from turning brown by brushing it with a little bit of lemon juice.
Nutrition
Calories: 186kcal | Carbohydrates: 5g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 699mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 971IU | Vitamin C: 3mg | Calcium: 227mg | Iron: 1mg