This Texas Trash Dip Recipe is loaded with refried beans, cream cheese, sour cream, green chiles, taco seasoning, and piles of melty cheese.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know those recipes that pop up once and then somehow become a permanent fixture at every gathering? This Texas Trash Dip Recipe is that for me. It showed up one lazy Sunday when I was supposed to bring a snack to a game-day hangout. I was tired, slightly hangry, and not in the mood to cook anything fancy. So, I did what any reasonable person would do… I googled “easy bean dip,” mashed a few recipes together, and this cheesy monster was born.
Well. Let’s just say it stole the show—like full-on mic drop level of crowd approval. It’s become a bit of a tradition now. People legit ask if I’m bringing “that trash dip.” Not even kidding. One friend actually threatened to cancel her RSVP if it wasn’t on the menu. (She was joking. Kind of.)
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Texas Trash Dip Recipe?
Alright, let’s be honest. You probably already love a good dip. Who doesn’t? But this one? This one’s different. Here’s why:
- It’s ridiculously easy. Like, stir-stuff-in-a-bowl easy.
- We’re talking layers of cheesy goodness. Ooey, gooey, and just messy enough that it’s fun.
- It’s customizable. You want it spicy? Do it. Want more beans? Go for it. Prefer it meatless? No problem.
- And lastly, it’s a total crowd-pleaser. I’ve yet to see leftovers… unless you count the empty dish I’m scraping clean after everyone leaves.
Ingredient Notes:
This isn’t your average bean dip, folks. Here’s a quick rundown of what makes it magic:
- Cream Cheese – Softened to melt perfectly into the dip. It’s the creamy backbone here.
- Sour Cream – Adds a nice tang and smooths out the texture. Don’t skip it!
- Refried Beans – The hearty base. I usually go with traditional, but you could do black beans for a twist.
- Green Chiles – Just a hint of heat and zing. You can go spicier if you’re feeling brave.
- Taco Seasoning – Flavor bomb in a packet. I use McCormick’s, but if you’ve got a homemade blend? Even better.
- Mexican Blend Cheese – The melty, stretchy stuff that makes everyone go back for “just one more scoop.” Pro tip: shred it fresh for the best melt!
How To Make Texas Trash Dip?
Step 1: Preheat & Prep
Fire up your oven to 350°F. You’ll want a 13×9-inch baking dish sprayed down with non-stick spray. I’ve forgotten this step more times than I’d like to admit… learn from my mistakes.
Step 2: Make the Base
In a big microwave-safe bowl, toss in cream cheese and sour cream. Nuke it on HIGH for about a minute or so—just until it’s soft enough to mix. Grab a whisk and get to work until it’s smooth. It won’t look pretty, but trust me, it’ll taste great.
Step 3: Load it Up
Now, stir in your refried beans, chopped green chiles, taco seasoning, and 2 cups of the shredded cheese. Give it a solid mix. It’ll smell amazing already, but hang tight.
Step 4: Assemble & Bake
Spread that glorious mess into your baking dish. Top it with the remaining 2 cups of cheese (don’t hold back!). Bake it for about 25 minutes, or until the cheese is melted and bubbly. I usually give it a few extra minutes because I like those crispy golden bits on top. Anyone else?
Step 5: Serve It Up
Let it cool for a minute (or don’t) and dig in with thick tortilla chips. Bonus points if you’ve got a cold drink in hand. Game. Changer.
Want To Save This Recipe?
Slow Cooker Version:
Same process, different method: mix everything together, plop it in a greased slow cooker, top with the rest of the cheese, and cook on LOW for 3-4 hours. Perfect for parties when you need it to stay warm all day.
Storage Options:
- Fridge: Keeps well in an airtight container for up to 4 days.
- Reheat: A quick zap in the microwave or back in the oven at 350°F until warm and gooey again.
- Freezer? Ehh… it can be done. But dairy and freezing don’t always get along. I’d say eat it fresh if you can. You probably won’t have leftovers anyway.
Variations and Substitutions:
Want to mix it up? You’re in good company!
- Spice it up: Toss in diced jalapeños, or a dash of hot sauce. I’ve even added a pinch of cayenne on occasion.
- Protein power: Ground beef or crumbled chorizo take it over the top.
- Bean swap: Try black beans or even pinto beans for a change.
- Make it vegetarian: Just stick with the beans and cheese—no problem!
- Dairy-free? Plenty of great alternatives these days. Use your faves!
What to Serve with Texas Trash Dip?
Sure, chips are the classic, but why stop there?
- Thick tortilla chips – The MVP of dippers.
- Veggie sticks – Carrot sticks, bell pepper slices… makes it feel healthier, right?
- Sweet potato chips – A little sweet, a little savory, all kinds of delicious.
- Inside a taco – Yep. Done it. No regrets.
- On baked potatoes – Total comfort food vibes.
Frequently Asked Questions:
Why is it called Texas Trash Dip?
No clue! But I like to think it’s because you can throw in whatever you’ve got and it still turns out amazing.
Can I make this ahead of time?
Totally. Prep it the day before, cover it, and bake it when you’re ready.
Slow cooker?
Yep! Cook on LOW for 3-4 hours. It stays warm and gooey for hours. Perfect for game days!
Okay, if you made it this far, you’re obviously as obsessed with Texas Trash Dip as I am. So why not make a batch? It’s cheesy, messy, and just ridiculously good. And hey—if you try it out, let me know how it goes! Post a pic, tag me, or just drop a comment below. I’m here for all your dip adventures.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Texas Trash Dip Recipe
Ingredients
- 1 package 8 ounces cream cheese
- 1 cup sour cream
- 2 cans 16 ounces each refried beans
- 1 can 4.5 ounces chopped green chiles, drained
- 1 package 1.25 ounces McCormick® Taco Seasoning Mix
- 4 cups shredded Mexican blend cheese divided
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Prepare a 13x9-inch baking dish by spraying it with non-stick cooking spray. Set aside.
Prepare the Cream Cheese Mixture:
- In a large microwave-safe bowl, combine the cream cheese and sour cream. Microwave on HIGH for 1 minute, or until the cream cheese is softened. Remove from the microwave and whisk until smooth and well blended.
Combine the Ingredients:
- Add the refried beans, chopped green chiles, taco seasoning mix, and 2 cups of the shredded Mexican blend cheese to the cream cheese mixture. Stir thoroughly until all ingredients are evenly incorporated.
Assemble the Dip:
- Transfer the bean mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 2 cups of shredded Mexican blend cheese over the top of the mixture.
Bake the Dip:
- Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese has melted completely and the dip is heated through.
Serve:
- Remove from the oven and allow to cool slightly before serving. Serve warm with tortilla chips for dipping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
