Ingredients
16 oz can refried beans
8 oz whipped cream cheese
1 cup sour cream
1 cup salsa
7 oz can green chilies
3 tablespoons taco seasoning (packet or homemade)
4 cups shredded Mexican-blend cheese, divided
Fresh cilantro, chopped (for mixing and garnish)
Sliced jalapeños (for mixing and garnish)
Sliced olives (optional garnish)
Extra sour cream (optional, for serving)
Chips, pretzels, and veggie sticks for dipping
Instructions
Lightly coat the inside of your slow cooker with nonstick spray.
Add the refried beans, whipped cream cheese, sour cream, salsa, green chilies, and taco seasoning to the slow cooker.
Stir in 3 cups of the shredded Mexican-blend cheese, along with some chopped cilantro and sliced jalapeños to your preferred spice level.
Mix everything until well combined and smooth.
Sprinkle the remaining 1 cup of cheese evenly over the top.
Cover and cook on low for about 2 hours, or until the dip is hot, bubbly, and melty.
Before serving, garnish with extra cilantro, more sliced jalapeños, and olives if desired. Add a dollop of sour cream on top if you like.
Serve warm with chips, pretzels, or veggie sticks.
Note:
This dip is easy to customize feel free to add cooked sausage, ground beef, or any favorite mix-ins. The “trash” part just means you dump it all in and let the slow cooker do the magic!
Perfect for game day or any crowd-pleasing snack moment.