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Mom’s Texas Christmas Dip

Make Mom's Texas Christmas Dip with pork sausage, refried beans, green chilies, and melted cheese that stays smooth and never separates into grease.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground pork sausage regular or hot Jimmy Dean style
  • 8 oz cream cheese softened to room temperature, full-fat brick
  • 1 cup sour cream full-fat preferred
  • 16 oz refried beans 1 can, traditional or black bean style
  • 4.5 oz diced green chilies 1 can, mild or hot, undrained
  • 1 oz taco seasoning 1 packet
  • 1.5 cups sharp cheddar cheese shredded from block, divided
  • 1.5 cups Pepper Jack cheese shredded from block, divided
  • 1/4 cup fresh cilantro chopped, for garnish
  • 2 tbsp red bell pepper finely diced, for garnish
  • 2 tbsp green onions thinly sliced, for garnish

Equipment

  • 9x9-inch baking dish
  • 12-inch Skillet
  • Large mixing bowl
  • Hand mixer
  • Slotted spoon

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly coat a 9x9-inch baking dish or 2-quart casserole dish with nonstick cooking spray.
  2. Set a 12-inch skillet over medium-high heat, add the ground pork sausage, and cook for 6 to 8 minutes, breaking it into small crumbles until browned and fully cooked.
  3. Transfer the cooked sausage to a paper-towel-lined plate using a slotted spoon to drain off all excess rendered fat.
  4. In a large mixing bowl, beat the softened cream cheese and sour cream together with a hand mixer or stiff spatula until completely smooth and free of lumps.
  5. Add the refried beans, undrained diced green chilies, and taco seasoning to the dairy mixture, stirring until evenly combined.
  6. Fold in the drained cooked sausage, 1 cup of shredded sharp cheddar, and 1 cup of shredded Pepper Jack cheese.
  7. Spread the dip mixture evenly into the prepared baking dish.
  8. Sprinkle the remaining 1/2 cup of sharp cheddar and 1/2 cup of Pepper Jack cheese evenly over the top.
  9. Bake uncovered at 350°F for 20 to 25 minutes, until the dip is hot, bubbling around the edges, and the top layer of cheese is melted with light golden spots.
  10. Remove from the oven, let rest for 5 minutes, garnish with red bell pepper, green onions, and fresh cilantro, then serve warm with tortilla chips.

Notes

You can double this recipe easily and bake it in a 9x13-inch baking dish, adding 5 to 7 minutes to the total bake time.
For high-altitude baking above 5,000 feet, cover the dish loosely with foil for the first 15 minutes of baking to retain surface moisture.
If you do not have a hand mixer, warm the cream cheese in the microwave for 15 seconds to make manual whisking effortless.