vendredi 29 janvier 2016

Texas Trash Bean Dip

One eight ounce package of cream cheese, softened.
One and a half cups sour cream.
Two 16 ounce cans refried beans.
One package taco seasoning.
Four cups shredded cheddar cheese.
Four cups Mexican blend cheese.
Tabasco sauce to your taste.

How to make it :

First of all you'll want to preheat your oven to 350 degrees, while that is happening you can combine your sour cream and softened cream cheese together. Once they are well blended you can add your two cans of refried beans and taco seasoning.
Next you'll spray down the bottom and sides of your casserole dish and pat down two cups of the shredded cheddar as well as the shredded Mexican blend cheese. This seems like a lot of cheese for one dip, but it makes it worth it, just bear with me.
Add as little or as much Tabasco as you like. It really depends on how much of a kick you like in your food, I added probably about a tablespoon and a half, but that has a lot to do with the fact that this was for a baby shower and I'm not a huge spice lover. Unless you count The Spice Girls.
Once you have your bean dip mixed together you can layer it on top of your first layer of cheese. Yes, there will be another layer. Pat down the top of the dip with the remaining cheeses, which should be about another four cups all together. Go ahead and pop it into your oven and cook for about 30 minutes until it is golden and bubbling.
I used the scoop style chips with this dip, which worked out pretty well because they worked as a shovel through all the gooey amazing cheese. I would totally suffer through some second degree tongue burns to wolf down some more of this dip!

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