Texas Trash Dip

Name: Texas Trash Dip
Total time: 2 h
Ingredients: 16 oz cream cheese softened softened; 16 oz sour cream; 31 oz can refried beans; 5 tbsp taco seasoning; 4 oz mild diced green chilis; 4 oz freshly shredded colby jack; 10 oz can mild red enchilada sauce divided; 8 oz freshly shredded cheddar cheese; For garnish: pico de gallo and queso fresco

melissajorealrecipes.com

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Total: 120

Servings: 25

Ingredients

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16 oz cream cheese softened softened16 oz sour cream31 oz can refried beans5 tbsp taco seasoning4 oz mild diced green chilis4 oz freshly shredded colby jack10 oz can mild red enchilada sauce divided8 oz freshly shredded cheddar cheeseFor garnish: pico de gallo and queso fresco

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Instructions

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Step 1

In a large bowl add in softened cream cheese and sour cream. Mix that together until combined and creamy. If your cream cheese isn't soft enough, blend that together using an electric mixer just until combined. Next, add in the refried beans and mix that together until fully combined. Then, sprinkle in the taco seasoning and mix that together until combined.

Step 2

Now, add in the diced green chilis and the freshly shredded colby jack. Then, pour in 5 oz of the enchilada sauce and stir everything together.

Step 3

Grease a 9x13 baking dish with cooking spray and evenly pour that creamy mixture into the baking dish. Take the remaining 5 oz of enchilada sauce and drizzle it evenly all over the top of that creamy mixture. Lastly, evenly sprinkle over the freshly shredded cheddar cheese to cover the top.

Step 4

Bake at 350°F for 45 minutes on the middle rack. Once it's done let it cool and set up for about 15 minutes before serving. Garnish with pico de gallo and queso fresco. Enjoy!