Texans can never have enough bean dip.
It's a basic appetizer at any family gathering, sporting event, party, and the list goes on.
I've written and posted several original dip recipes on the blog.
Just when you think you have enough, another one sounds better.
I've made this recipe for years. Every Texan has their favorite Cheese Dips. This is one of mine.
When it comes to naming a dish that I've made for years..... I simply begin with Tex - Mex!
Tex - Mex Bean and Cheese Dip:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Dish sprayed with a Vegetable Cooking Spray.
1 package of Cream Cheese (8 oz.), softened
1 C of Sour Cream
2 cans of Vegetarian Refried Beans ( Amy's, Rosarita and El Paso all make them). Others can use any other kind of Refried Beans. Most of them are made with lard.
2 cans of Diced Green Chiles, un drained
2 TBS Adobo Seasoning or 1 Package of Old El Paso Taco Seasoning.
4 C of Shredded Queso Quesadilla Cheese. ( a white Mexican cheese that melts really well) if you can't find it, use Kraft Mexican 4 Cheese Mix. During Hatch Chile Season, I use Shredded Hatch Jack Cheese, Divided.
A small jar of Pickled Jalapeño Nacho Slices for Garnish.
In a large Glass Bowl:
2 C of the Shredded Cheese
Heat in a Microwave until Cheese melts.
Remove and Whisk well.
Pour this mixture in the Casserole Dish, spread out evenly.
Sprinkle the top with remaining Cheese
Bake at 350 degrees for 30 minutes.
Remove from the oven and garnish the top with Pickled Nacho Slices to taste. We usually cover the entire top.
We serve this with really good Tortilla Chips!!!
There's usually a bowl of Guacamole on the table too!
Peace in the Kitchen!