Monday, September 12, 2011

Tasty Taco Bean Dip

Welcome to the first installment of "Football Dips". Each week (usually on Football Sunday), I will attempt to make a delicious dip and share it with you. I hope to have at least 16 dips by the end of the regular season. I might need to take a bye week off (to eat salads and work off the dip calories I've been eating) and the playoffs are up in the air. And if you aren't in to football, that's ok. You can just use Football Sunday as an excuse to indulge in some yummy dips. :)

For the first dip, I decided on a tasty taco bean dip. This is inspired by a dip my sister used to make. It's super simple, can be made ahead of time, and it's just plain good. The dip is fairly creamy so I like to top it with fresh green onions for a little crunch. And you can use the leftovers (if you have any) in quesadillas or mixed with chicken in taquitos or enchiladas. 

Tasty Taco Bean Dip

1 can refried beans
8 oz. cream cheese, softened
8 oz. sour cream
1 packet taco seasoning or chili seasoning* (add to taste)
1 cup pepperjack cheese, shredded
1 cup sharp cheddar cheese, shredded
4 oz. diced green chiles, drained*
1 green onion, thinly sliced on the bias

Preheat the oven to 350°. In an oven-safe casserole dish, mix together the beans, cream cheese, sour cream, taco or chili seasoning, green chiles, 1/2 cup pepperjack cheese, and 1/2 cup sharp cheddar cheese. Sprinkle the remaining cheese on top. Bake for 30-40 minutes or until slightly bubbly and the cheese has melted. Top with sliced green onions and serve with tortilla chips.

* This recipe was modified on 9/2/13. My sister made the dip for us using chili seasoning and green chiles. She also used spicy refried beans for an extra kick. The dip was fantastic and I highly recommend trying these modifications!

Source: Much Kneaded's sister