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.
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.