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I truly have no idea where the name of this dip came from or why it’s called “trash” when clearly it’s full of nothing but ooey-gooey cheesy GOODness. I have seen it everywhere, from Pinterest to just about every church cookbook.Some versions differ slightly, but this is the one we are fond of. I mean, what’s not to love? Refried beans, cream cheese, sour cream.

This is a go-to for me when we have company over, or when I need to take something to a get-together. What makes it easy is you can whip it up way ahead of time, using a disposable foil baking dish and there is no mess when you’re done.

We had some family over for a pool day a couple of weeks ago, and I whipped up this bean dip that morning, and popped it in the oven that afternoon for a poolside snack. To say it didn’t last long would be an understatement! But it never does.

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Creamy bean dip packed with flavor and topped with all sorts of ooey gooey cheese, baked to dipping perfection. I could make a meal out of this dip.


  • 2 (16 ounce) cans of refried beans – I use Old El Paso Spicy Fat Free
  • 1 (8 ounce) package cream cheese
  • 1 cup sour cream
  • 1 Taco Seasoning packet
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded Cheddar cheese


1.Preheat oven to 350 degrees

2.With a mixer, whip together cream cheese, beans, taco seasoning and sour cream until smooth. Spread into a 9×13 EZ Foil® by Hefty® Bakeware Pan. Sprinkle with both shredded cheeses, and bake for 25-30 minutes, or until cheese is slightly brown and dip is hot and bubbly around the edges.

3.Serve with tortilla chips.

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