|Hot Pintos and Cheese Dip (Texas Trash) - made from refried beans and onion, sour cream, cream cheese, taco seasoning, red sauce and both pepper jack and cheddar cheeses.|
Hot Pintos and Cheese Dip (Texas Trash)There's a dip that's being passed around Facebook called Texas Trash Warm Bean Dip. I have no idea why it has that name, but it passed by my timeline so many times that I decided to give it a whirl. I mean if you love beans, and especially refried beans and bean dips, how can you lose with beans and cheese, right?
Of course, I made my own adaptations - exchanging out monterey jack cheese for pepper jack to get a little more kick in there, I made my own taco seasoning rather than use a packet because I always have those individual seasonings on hand but rarely have packaged taco seasoning. I also prepared a homemade red sauce because it was such a sensible addition and then it just seemed fitting to rename it hot pintos and cheese dip since that's what the overall taste reminded me of! You can easily shortcut this with substitutes such as a small can of enchilada sauce (about 10 ounces) and a packet of commercial taco seasoning.
I had everything else I needed to make it on hand, although everything I did have on hand was either fat free (the refried beans) or lower fat (cream cheese and sour cream) products. The dip came out perfectly fine despite that, though a little more thin than if I had used full fat products. Once out of the oven it does thicken up a bit as it sits, so while I recommend at least trying it with the regular full fat ingredients first, it's perfectly acceptable using the lower fat products as well.
As I have mentioned here many times, I do recommend shredding your own cheese off of the block. Preshredded cheeses are convenient and they certainly have their place - to sprinkle on cooked eggs, on tacos, in burritos or to simply top off dishes as a garnish, even for pizza, to name a few - but for cooking, I prefer using block cheese and shredding it myself. Preshredded cheese contains fillers, stabilizers and other non-cheese stuff such as starch to help keep the cheese from sticking together, but it also dehydrates the cheese and when you take away moisture from cheese, it does affect the way that it reacts to longer exposure to heat. Freshly grated cheese melts more evenly, is more smooth and has a creamier texture, so while I do occasionally use preshredded cheeses for convenience, my preference when cooking with it is always block cheese.
I do keep a variety of block cheeses on hand and the best way to keep them fresh is some kind of vacuum sealer. There are many available today from the larger but compact models, to the handheld, which because of space constrictions in my tiny, galley style kitchen, is I use personally.
If you're a bean dip lover, you will love this and especially if you love pintos and cheese, which I do. The taste of this bean dip is simply phenomenal and it's sure to be a perfect addition to your Super Bowl party menu. Check out that link for many, many more ideas for your party, from beverages, to appetizers, potato skins to sandwiches and sliders, wings and more!
Recipe: Hot Pintos and Cheese Dip (Texas Trash)©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 10 to 12 servings
For the Dip:
For the Taco Seasoning:
- 1/2 tablespoon of butter
- 1/2 cup of chopped onion
- 1 (8 ounce) package of cream cheese, softened at room temperature
- 1 cup of sour cream
- 2 (16 ounce) cans of refried beans
- 2 cups of freshly grated cheddar cheese, divided
- 2 cups of freshly grated pepper jack cheese, divided
For the Red Sauce:
- 2 teaspoons of chili powder
- 1/2 teaspoon each of paprika, cumin, coriander and Creole or Cajun seasoning
- 1 teaspoon of kosher salt
- 1/2 teaspoon of granulated sugar
- 1 (8 ounce) can of tomato sauce
- 1 teaspoon of hot sauce
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 1-1/2 teaspoons of granulated sugar
- 1/4 cup of water
Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch baking dish; set aside. Heat 1/2 tablespoon of butter in a skillet and saute onion until tender; set aside to cool slightly.
Beat together cream cheese and sour cream in a large bowl. Add all of the taco seasonings and combine well. Mix in each can of refried beans separately, stirring until combined; add the onion. Spread evenly into the bottom of the baking dish. Whisk together the sauce ingredients and pour evenly over the top of the beans. Sprinkle the top with 1-1/2 cups of each of the cheeses. Bake at 350 degrees for about 25-30 minutes, or until cheese in melted and slightly browned. Remove and top with remaining cheeses while hot. Serve with tortilla chips.
Cook's Notes: As always in cooking, I recommend shredding your own cheese rather than using preshredded cheese. One packet of commercial taco seasoning and a small can (approximately 10 ounces) of enchilada sauce may be substituted as well as lower fat products, however, the dip with be less thick with lower fat and fat free products, although it will thicken as it sits. May be halved. A ceramic baking dish will help to keep the dip warmer for a longer period of time.
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©Deep South Dish
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