Texas Christmas Dip
Ultra-creamy Texas Christmas Dip loaded with Rotel, black beans, corn, jalapeño, and lime. A 10-minute festive dip for holiday parties and game day snacking.
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Servings: 10 servings
Equipment
- Mixing bowl
- 9x9-inch baking dish
- Spatula
- Oven
Ingredients
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 packet taco seasoning mix (about 1 oz)
- 16 oz refried beans
- 4 oz diced green chiles, drained
- 2 cups shredded Mexican blend cheese, divided
- 1 cup thick and chunky salsa
- 1 cup diced tomatoes, for topping
- 1/2 cup sliced green onions, for topping
- 1/4 cup sliced black olives, optional topping
- tortilla chips, for serving
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish.
- In a mixing bowl, beat the cream cheese, sour cream, and taco seasoning until smooth and well combined.
- Stir in the refried beans, diced green chiles, salsa, and 1 1/2 cups of the shredded cheese until evenly mixed.
- Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup cheese over the top.
- Bake for 20–25 minutes, until hot and bubbling around the edges.
- Garnish with diced tomatoes, green onions, and olives (if using). Serve immediately with tortilla chips.
Notes
Make it spicier by using hot diced green chiles or adding minced jalapeño. For a smoother dip, pulse the salsa in a blender and drain slightly before adding. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently in the oven or microwave and refresh with extra green onions before serving.
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