Texas Trash Dip
A fun and flavorful cheesy dip made with refried beans, cream cheese, and Mexican flavors, perfect for parties and game days.
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.
Notes
For leftovers, allow the dip to cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days. To reheat, warm up in the oven or microwave until heated through. You can prepare it ahead of time, cover it, and refrigerate until ready to bake.