This Dip May Be Named for Something You Throw Away, But I Just Want to Throw It in My Mouth
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Are you hungry for a hot and hearty dip? Well, sweetheart, look no further because you’ve just found the perfect match for your taste bud dilemma. I love to serve this yummy dip during football season. my husband has Sunday evening parties where he and his buddies will get together in the “man cave” for sports, beer, and eats. They all enjoy this thick and chunky dip. I serve it with tortilla chips and sourdough pretzels. Yummy!
Check out what my friends at McCormick had to say about this Texas Trash Dip:
Made this tonight and took the suggestion to add seasoned ground beef. I renamed this recipe: “SLAP YOUR MOMMA” DIP.
Well, that’s an appropriate name, it’s definitely good enough to slap someone you love. I actually added some ground turkey to the dip and it ate like a meal, as I said. Use your imagination and see what you can come up with, or stick with the cheesy, tried and true recipe.
Ingredients
1 package (8 ounces) Philadelphia cream cheese
1 cup Daisy sour cream
2 cans (16 ounces each) Old El Paso refried beans
1 can (4 1/2 ounces) Old El Pasochopped green chiles, drained
1 package McCormick® Taco Seasoning Mix
4 cups Kraft shredded Mexican cheese blend, divided
Directions
Preheat oven to 350°F. Microwave Philadelphia cream cheese and Daisy sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the Kraft cheese; mix well.
Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until Kraft cheese is melted. Serve with your choice brand tortilla chips.
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Quick Tip: You can also dip veggies in this, it’s phenomenal either way.
Thank you to McCormick for this awesome recipe!