Texas Trash Dip Recipe
This Texas Trash Dip Recipe combines refried beans, cream cheese, sour cream, green chiles, taco seasoning, and melted Mexican blend cheese for a warm, creamy, and crowd-pleasing appetizer perfect for parties and game-day gatherings.
64 Servings
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
To adapt this recipe for a gluten-free diet, ensure that the refried beans and taco seasoning mix are certified gluten-free. Many store-bought taco seasoning packets contain gluten, so opt for a gluten-free brand or make your own seasoning blend at home. Also, confirm that the tortilla chips used for serving are labeled gluten-free, as cross-contamination can occur during processing.