Texas Christmas Dip
Texas Christmas Dip is a warm refried-bean dip baked under a layer of Colby-Jack cheese, then finished with diced tomato and cilantro. Softened cream cheese blends into the beans for a thick, creamy base that holds up to tortilla chips. Bake it in a shallow dish so the cheese melts evenly, and use the bubbling edges and hot center—not just the timer—to tell when it is ready for a holiday appetizer spread.
Ingredients for Texas Christmas Dip
- 1 can refried beans (16 ounces; 450g)
- 1 package cream cheese, softened (8 ounces; 225g)
- 1/2 cup sour cream (120g)
- 1 tablespoon taco seasoning
- 2 cups shredded Colby-Jack cheese (225g)
- 1 small tomato, diced (about 1/2 cup; 90g)
- 2 tablespoons chopped fresh cilantro
- Tortilla chips, for serving
How to Make Texas Christmas Dip
- Prepare the dish: Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square or similarly sized shallow oven-safe baking dish with nonstick spray or a thin film of oil.
- Mix the base: Combine the refried beans, softened cream cheese, sour cream, and taco seasoning in a bowl. Stir with a sturdy spoon or use a hand mixer, scraping the bowl until the mixture is thick and even, with no large cream-cheese streaks.
- Add the cheese: Spread the bean mixture evenly in the dish and cover it with the shredded Colby-Jack.
- Bake: Bake uncovered for 25 to 30 minutes, starting to check at 25 minutes. The cheese should be fully melted and bubbling at the edges, with a few lightly golden spots, and the center should be hot when scooped. A deeper dish may take longer. If the cheese browns before the center is hot, cover loosely with foil and continue baking. Rotate the dish only if it browns unevenly.
- Finish: Let the dip rest for about 5 minutes. Drain excess juice from the tomato if needed, then scatter the tomato and cilantro over the cheese. Serve warm with tortilla chips.
Why Add the Tomato and Cilantro After Baking?
Adding them after the dip has rested keeps the tomato pieces distinct and the cilantro fresh-looking against the melted cheese. Draining an especially juicy tomato also keeps excess liquid from collecting on top.
For a Spicier Dip
Replace the regular refried beans with spicy refried beans, or mix 1/4 teaspoon chili powder into the bean base.
Serving Texas Christmas Dip
Serve the dip directly from the baking dish with tortilla chips for scooping. For another holiday appetizer, try this Christmas antipasto wreath.
How to Store and Reheat Texas Christmas Dip
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. For the freshest tomato-and-cilantro finish, bake the dip shortly before serving.
Reheat only the portion needed in a microwave-safe dish or a covered oven-safe dish until hot throughout. The toppings may soften in storage; add fresh tomato and cilantro after reheating if desired.
Nutrition
Approximate nutrition per serving, based on 9 servings of dip and excluding tortilla chips: 265 calories, 11g protein, 20g fat, and 12g carbohydrates. Per 100g: about 210 calories, 9g protein, 16g fat, and 9g carbohydrates. Values vary with the beans, dairy, and cheese used.
Texas Christmas Dip
Equipment
- Oven
- 8-inch square or shallow baking dish
- Mixing bowl
- Sturdy spoon or hand mixer
- Knife and cutting board
Ingredients
For the Dip
- 1 can refried beans (16 ounces; 450g)
- 1 package cream cheese, softened (8 ounces; 225g)
- 1/2 cup sour cream (120g)
- 1 tablespoon taco seasoning
- 2 cups shredded Colby-Jack cheese (225g)
For the Topping and Serving
- 1 small tomato, diced (about 1/2 cup; 90g)
- 2 tablespoons chopped fresh cilantro
- Tortilla chips, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square or similarly sized shallow oven-safe dish.
- Combine the refried beans, softened cream cheese, sour cream, and taco seasoning in a bowl. Stir or mix until thick and even, with no large cream-cheese streaks.
- Spread the bean mixture evenly in the dish and cover it with the shredded Colby-Jack.
- Bake uncovered for 25 to 30 minutes, checking at 25 minutes. Bake until the cheese is melted and bubbling at the edges and the center is hot.
- If the cheese browns before the center is hot, cover the dish loosely with foil and continue baking. Rotate the dish only if it browns unevenly.
- Rest the dip for about 5 minutes. Drain excess juice from the tomato if needed, then scatter the tomato and cilantro over the cheese.
- Serve warm with tortilla chips.
Tips
- Use a shallow dish so the cheese melts evenly.
- Check the dip at 25 minutes; use bubbling edges and a hot center to judge doneness.
- If using a deeper dish, allow extra baking time.
- Drain a very juicy tomato to keep excess liquid off the dip.
- Add the tomato and cilantro after baking to keep them fresh-looking.
Variations
- Spicier Dip: Use spicy refried beans or mix 1/4 teaspoon chili powder into the bean base.