This favorite Mexican bean dip gets its popular flavor from taco seasoning and green chiles baked in a mix of cream cheese, sour cream, and Mexican cheese—it’s definitely a crowd pleaser!
This post is in partnership with McCormick
I have several good friends who are true Texans. They’re the kind that are proud to bear a full-blown Texas sticker on the back window of their car (Nicole). They’re also those in the group photo who throw up the Longhorns hand signal whenever a group photo is taken (Laura). It’s cute. It’s endearing. And bless their hearts, they are a proud bunch.
My sister, a Utah transplant, also lives in Texas. Houston to be exact. Home to a certain football team that just might be working their way through the playoffs and who I’m in a football viewing dippable face-off where I’m representin’ Houston.
While it’s the state that bears my sister’s address on her drivers license, after 15 plus years, I think we’ve finally convinced her and the husband that they’ll eventually be coming back home to the Wasatch front. Right Holly? RIGHHHHHT???? Mom, and dad, and I are waiting for you. Just sayin’. #throwthelonghornsignhere
But until then…
If there’s anything that Texans are proud of—besides their sweet tea and barbecue—it’s their football. I mean, HELLO! Dallas. Houston. Cheerleaders! And FRIDAY NIGHT LIGHTS!! Given my obsession for that show and my beloved Tim Riggins (my sleep pillow is actually named after him, thank you very much because I copied my friend Amy Shellhorn who also has a Riggins hall pass), that alone should make me an honorary resident of the state.
And if you haven’t binge watched the whole series, good Lordy, what are you waitin’ for?
When McCormick asked me to be a part of their 50 Dips campaign to celebrate football and feasting, my football-loving husband said in his best Texan twang, “Good Gawd (as I hear the Texans say)…YES!”
Wait. What? 50 dips? Yes! 50 easy dips inspired by each state, and perfect for representin’ your favorite team in or out of the playoffs. Because I have an affinity for Houston thanks to my sistah, plus my friends Laura and Nicole who always spoil the group picture, I’m going with Houston for the win.
But here’s the riff. My Cheesy Texas Trash Dip is facing off against my friend Jen’s California Guacamole Hummus, to represent Oaaaaaaaklllaaaand! Are you kidding me right now? That’s my team across the Bay of SF. San Francisco. My fave team who totally miffed it. And my man @saltcityjefes 2nd round choice. It could come down to a battle. Online AND off.
Either which way, this dip is making it allllll good.
Update! Last week my Texas-themed dip was a winner! A few weeks ago I went head-to-head with Jen from Carlsbad Cravings and her Massachusetts-themed dip Boston Baked Bean Dip. This week I’m cheering for this Wisconsin fave Beer Cheese Dip.
About the Recipe
I took McCormick’s original recipe and gave it a tweak. The Mexican seasoning delivers thanks to a packet of McCormick Taco Seasoning. I made this dip my own by adding more chiles to the mix. Yaaaas. More chiles! Because in Texas—as I’ve been
reprimanded told—they like their spice—and so do I.
This seriously could be one of the easiest dips you’ll ever make—and the first one everyone will be raving about. My Texan friend Nicole said her mom used to make a version of this dip by adding the refried beans and sour cream to the blender, then slathering in a pan and baking. Which is all well and good except Nicole wanted to present that fancy 7 layer dip all the kids in the 80s were raving about.
Well Nicole, here’s your compromise. And even better than the original. Don’t tell your mom.
For presentations sake, I added another swath of sour cream, chopped green onions and chopped olives because I just couldn’t help myself. I had intended on adding some chopped avocado as well, but the dang thing wasn’t ripe in time, so guess what? Next time…it is.
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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 8-ounce package cream cheese
- 1 cup sour cream
- 2 16-ounce cansrefried beans
- 1 7-ounce can chopped green chiles, drained
- 1 package McCormick® Taco Seasoning Mix
- 4 cups shredded Mexican cheese blend, divided
- Chopped green onion for garnish
- Sliced black olives for garnish
- Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
- Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
- Bake 25 minutes or until cheese is melted. Garnish with chopped green onion and black olives. Serve with tortilla chips.
Hey, thanks for stopping by, and may the best team win. My team.
This post is in partnership with McCormick. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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