Warm Bean Dip Like Texas Trash
A comforting and cheesy bean dip perfect for gatherings, made with black beans, creamy cheeses, and zesty salsa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 can refried beans
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1 packet taco seasoning
- 1 cup diced tomatoes
- Optional: chopped green onions and sliced jalapeños for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the black beans, refried beans, sour cream, cream cheese, and taco seasoning in a large mixing bowl. Mix until well blended.
- Add the salsa, diced tomatoes, and half of the cheddar cheese until evenly distributed.
- Spread the mixture into a baking dish and top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the cheese is melted.
- Remove from the oven and let cool slightly before serving.
- Serve warm with tortilla chips or fresh veggies, garnished with green onions and jalapeños if desired.
Notes
This dip pairs well with tortilla chips, fresh veggies, or guacamole. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg