Texas Trash Dip is a fun and flavorful dish that’s perfect for parties, game days, or just a cozy night in. This cheesy, creamy dip combines layers of refried beans, cream cheese, and Mexican flavors into a hearty snack that everyone will love. It’s quick to prepare and always a hit at gatherings!
Why Make This Recipe
Making Texas Trash Dip is a great idea because it brings together the best of Mexican flavors in one dish. It’s easy to whip up and can be tailored to your taste with various add-ins. Plus, it’s baked to perfection, making it warm and gooey—a perfect pairing with tortilla chips. Your friends and family will definitely ask for the recipe!
How to Make Texas Trash Dip
Making Texas Trash Dip is simple and requires only a few steps. Here’s how you can do it:
Ingredients
- 2 (16-ounce) cans refried beans (pinto, black, or a blend), mashed slightly
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 packet taco seasoning
- 4 cups shredded Mexican cheese blend, divided
- Optional add-ins: diced tomatoes, chopped cooked chorizo or ground beef, black olives, sliced
Directions
- Preheat your oven to 350°F (175°C).
- Soften the cream cheese at room temperature or microwave briefly in 10-second bursts.
- In a large bowl, mash the refried beans slightly. Add the cream cheese and sour cream, and beat until smooth.
- Stir in the taco seasoning until it is evenly mixed.
- Lightly grease a 9×13-inch baking dish, then spread the bean mixture evenly in the dish.
- Sprinkle half of the shredded cheese over the bean layer. Distribute the green chiles on top, then finish with the remaining cheese.
- Bake for 20–25 minutes, until the cheese is melted and bubbling. For a crisper top, broil for 1–2 minutes at the end.
- Serve warm with tortilla chips and any optional dipping accompaniments.
How to Serve Texas Trash Dip
Texas Trash Dip is best served hot and bubbly straight out of the oven. Pair it with a bowl of tortilla chips for dipping. You can also provide toppings such as diced tomatoes, sliced olives, or even more cheese to let your guests customize their dip experience.
How to Store Texas Trash Dip
If you have leftovers, allow the dip to cool completely, then transfer it to an airtight container. You can store it in the fridge for up to 3 days. To reheat, simply warm it up in the oven or microwave until heated through.
Tips to Make Texas Trash Dip
- Be sure to soften the cream cheese beforehand for easier mixing.
- Feel free to add in your favorite ingredients, like meat or veggies, to customize the dip.
- For an extra kick, consider adding jalapeños or spicy taco seasoning!
Variation
You can easily make a vegetarian version of this dip by omitting any meat and adding more veggies. Also, using different types of cheese or bean mixes can change the flavor profile and keep things interesting.
FAQs
1. Can I make Texas Trash Dip ahead of time?
Yes, you can prepare it up to the baking step, cover it, and refrigerate it until you’re ready to bake.
2. Can I freeze Texas Trash Dip?
Yes, but it’s best to freeze it before baking. Store it in an airtight container and just bake it when you’re ready to serve!
3. What can I serve with Texas Trash Dip?
Besides tortilla chips, you can serve it with veggie sticks, crackers, or even as a topping for baked potatoes or nachos.
Enjoy your delicious Texas Trash Dip, and watch everyone gather around the snack table for more!
Texas Trash Dip
Ingredients
For the base
- 2 cans 16-ounce cans refried beans Can use pinto, black, or a blend, mashed slightly.
- 1 package 8-ounce cream cheese Softened.
- 1 cup sour cream
- 1 can 4.5-ounce chopped green chiles Drained.
- 1 packet taco seasoning
- 4 cups shredded Mexican cheese blend Divided.
Optional add-ins
- diced tomatoes Optional
- chopped cooked chorizo or ground beef Optional
- black olives Optional
- sliced jalapeños For extra kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Soften the cream cheese at room temperature or microwave briefly in 10-second bursts.
- In a large bowl, mash the refried beans slightly. Add the cream cheese and sour cream, and beat until smooth.
- Stir in the taco seasoning until it is evenly mixed.
Assembly
- Lightly grease a 9×13-inch baking dish, then spread the bean mixture evenly in the dish.
- Sprinkle half of the shredded cheese over the bean layer. Distribute the green chiles on top, then finish with the remaining cheese.
Baking
- Bake for 20–25 minutes, until the cheese is melted and bubbling. For a crisper top, broil for 1–2 minutes at the end.
Serving
- Serve warm with tortilla chips and any optional dipping accompaniments.