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Saturday, February 6, 2016

Texas Bean Dip

Photo courtesy the Cooking Corner.
    Not too long ago the girls and I got together for card night. We all bring a dish, play cards and laugh a lot. Sometimes it gets a little loud, but it's always funny. 
   Since it was getting close to "game day," we all brought dishes to share that had a football food theme. Appetizers and cards just seem to go together. 
   The dish I brought to share was a bean dip that featured some Tex-Mex flavors that was so simple. Most of the ingredients are just your normal kitchen staples. It didn't take long at all to fix and was best right out of the oven, all warm and creamy.
   One note, this is very rich and filling, so a little goes a long way. It's easy to cut the batch in half. Sturdy crackers or chips are recommended since it's a tad thick.

Texas Bean Dip
1 cup sour cream
1 (8oz.) pkg. cream cheese, cut into chunks
2 cans refried beans
1can diced green chilies
1 envelope taco seasoning mix
4 cups (2-8 oz. pkg.) shredded Mexican cheese blend

Preheat oven to 350. Spray coat a 13x9x2 baking dish.

In a large microwavable bowl, place cream cheese and sour cream. Cook in microwave 1 minutes and stir or whisk well to blend.

Add remaining ingredients except 1 pkg. or 2 cups of the shredded cheese to the softened cheese mixture. Stir well to combine.

Pour into 13x9 pan and spread evenly. Top with remaining cheese and bake 25- 30 minutes until cheese is melted and hot.

Serves 10-12.

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