Nikki's a working wife and mom. Her interests include family life, gardening, cooking, and music.
Before I did the grocery shopping this week, my husband informed me that this weekend he would like to stay in and just make a bunch of food we can “graze” on.
Today in Michigan, it is 16 degrees, and the snow is coming down. I guess that doesn’t sound half bad.
On the top of his request list was a warm bean dip. We call it “Texas Trash,” though I am not really sure why.
When this recipe was originally shared with me, it called for being cooked in the oven. However, we have modified it a bit as we make ours in the crockpot. Hence, being able to “graze.”
You can dress it up with other garnishes like onions, jalapeños, fresh tomatoes, black olives, or cilantro or just enjoy as-is with tortilla chips.
Here is our version:
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
Serves 8–10 people
- 8 ounces Plain Cream Cheese, Softened
- 1 cup Sour Cream
- 1 packet Taco Season
- 2 cans Refried Beans
- 4 cups Cheddar or Colby Jack Cheese
- In a medium bowl, combine cream cheese, sour cream, and refried beans. Mix well. (I usually cheat and heat the mixture in the microwave a minute or two. This makes it easier to mix and speeds up the cooking process.)
- Mix in the taco seasoning.
- Mix in about one cup of cheese.
- Pour mixture into Crockpot.
- Top with the remaining cheese.
- Cook until warmed through (usually when cheese on top has melted).
© 2018 Nikki McClees