Description
A bold and cheesy dip that’s a crowd-pleaser, perfect for any occasion.
Ingredients
Scale
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 (10-ounce) can Rotel tomatoes with green chilies, drained
- 1 (15-ounce) can refried beans
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 cup sliced green onions
- Tortilla chips (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Add the refried beans, drained Rotel tomatoes, and taco seasoning; stir until everything is well blended.
- Mix in the garlic powder, onion powder, paprika, ground cumin, and black pepper.
- Fold in 1 cup of the shredded cheddar cheese and half of the sliced green onions.
- Transfer the mixture to a baking dish, spreading it evenly.
- Top off with the remaining 1 cup of shredded cheddar cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, let it cool for a few minutes. Garnish with remaining green onions before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Tex-Mex, dip, appetizer, crowd-pleaser, cheese, easy recipe