Description
Cheesy hot bean dip, also called Texas Trash dip, is a recipe that comes together very quickly. A favorite that is perfect for tailgating.
Ingredients
Scale
- 1 teaspoon vegetable oil
- 1 medium onion, minced (about 1 cup)
- 1 can (16 ounces) refried beans, or 2 cups of this recipe
- 1/2 can (4 ounces) mild diced green chilies (1/4 cup)
- 4 ounces cream cheese
- 6 ounces cheddar or pepper jack cheese (about 1–1/2 cups)
- 1 ounce of taco seasoning (about 2 tablespoons)
- 1–1/2 teaspoons cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 – 1 teaspoon cayenne pepper, to taste
- 3 tablespoons fresh cilantro, minced
Instructions
- Finely dice the onion.
- In a medium saucepan over medium-high heat, add the oil and minced onion. Saute for 2-3 minutes until the onion becomes translucent.
- Stir in the refried beans, diced chiles, cream cheese, and pepper jack cheese and stir until all the ingredients have incorporated and the cheese has mostly melted.
- Add the seasoning, cumin, kosher salt, and black pepper and stir to combine. Taste and add the cayenne pepper to taste. Add the minced cilantro and stir to combine.
- To serve—transfer the Cheesy Hot Bean Dip to a dish or small crock pot and liberally sprinkle on more cheese and minced cilantro. Serve with tortilla chips.
Notes
You can use fresh or frozen Hatch chiles instead of canned minced chiles. See how versatile these chiles are at this post.
If you don’t like a lot of spice, use mild or medium cheddar cheese instead of pepper jack cheese.
To make this dish Loaded Texas Trash. Add 2-3 slices of cooked bacon that have been crumbled to the refried beans and use the bacon fat to saute the onions in.
You can garnish with sliced green onions, sliced olives, sour cream for some over-the-top cheesy hot bean dip.
