Some dips don’t just get eaten. They get hovered over.
You set the dish down, you turn around to grab the chips, and when you look back… there’s already a spoon digging in. It’s not rude. It’s a compliment. That’s the energy Texas Trash Dip brings to the table.
This is a warm, creamy, cheesy Tex-Mex style dip built for real life. Game days. Potlucks. Family nights when everyone wants something snacky for dinner. It’s the kind of recipe that doesn’t require fancy ingredients, but it still tastes like you planned ahead.
Here’s what makes it so repeatable: a smooth base of refried beans and cream cheese, loosened up with sour cream so it scoops easily. Taco seasoning gives it that familiar savory warmth. Salsa adds flavor and a little tang. Cheese melts into the top and turns bubbly at the edges. Then you finish with fresh toppings so it feels bright, not heavy.
One baking dish. One big bowl of chips. That’s all you need.
Ingredients
Here I explain the best ingredients for this Texas Trash Dip recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Refried beans
This is the backbone. Refried beans give the dip body, savory flavor, and that thick texture that holds up under hot cheese and toppings.
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Traditional refried pinto beans are classic and mild.
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Refried black beans add a deeper flavor and look great in the dish.
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If your beans are very thick straight from the can, that’s fine. The sour cream and salsa loosen everything up.
Cream cheese
Cream cheese makes the dip creamy and rich, and it helps the beans turn into a smooth base instead of a paste.
Use full-fat cream cheese for the best texture. Low-fat versions can get a little grainy when baked.
Sour cream
Sour cream softens the base and makes it easier to scoop. It also adds a gentle tang that keeps the dip from tasting flat.
If you like a sharper bite, use full-fat sour cream. If you want it lighter, plain Greek yogurt works too (more on that below).
Taco seasoning
This is where the warm, Tex-Mex flavor comes from. You can use a packet or a homemade blend.
If your seasoning is salty, start with less. You can always add more after you taste the mixture.
Salsa
Salsa adds flavor, acidity, and just enough moisture to keep the dip creamy.
Pick a salsa that’s thick, not watery. A thin salsa can make the dip loose once it bakes. Chunky salsa works well here.
Diced green chiles (optional)
These add a gentle roasted chile flavor. They don’t have to be spicy. They add depth.
Drain them well so the dip doesn’t get watery.
Shredded cheese
Cheese on top is the whole point.
A blend works best:
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cheddar for sharpness
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Monterey Jack for a smooth melt
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pepper jack if you want mild heat
Shred your own cheese if you can. Bagged pre-shredded cheese melts fine, but freshly grated usually melts smoother.
Optional mix-ins (inside the dip)
These are great if you want more texture.
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canned corn (drained)
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black beans (rinsed and drained)
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minced jalapeños
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hot sauce
OPTIONAL TOPPINGS (added after baking)
These are what make it feel fresh and “finished.”
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sliced green onions
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diced tomatoes (seeded so they don’t add water)
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black olives (drained well)
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diced avocado
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chopped cilantro
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pickled jalapeños
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extra salsa or pico de gallo
Ingredient notes and substitutions
This dip is forgiving. You can adapt it to what you have and still end up with a dish people circle back to.
Swap sour cream
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Greek yogurt: use plain, full-fat yogurt for the closest texture. It adds a little extra tang.
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Mexican crema: slightly thinner and richer, works great.
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No sour cream: use more salsa plus a splash of milk to loosen the base.
Swap cream cheese
If you’re out of cream cheese, you can still make a very good version.
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Velveeta: melts smooth and makes the dip extra creamy (use less salt if you go this route).
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A mix of shredded cheese + a little milk: not the same richness, but it works in a pinch.
Make it vegetarian
This recipe is already meatless. If you want it heartier without meat, stir in:
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drained black beans
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corn
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finely chopped sautéed bell peppers
Make it meaty
Add cooked ground beef, turkey, or sausage. More on that in the variations section.
Adjust heat
Heat level is easy to control:
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mild salsa + regular cheddar = very mild
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medium salsa + pepper jack = medium warmth
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add jalapeños or hot sauce = spicier
How to keep the dip thick and scoopable
Texas Trash Dip should hold onto the chip. It shouldn’t drip off like soup.
A few small moves make a big difference.
Choose thick salsa
If the salsa pours like a drink, it’s going to loosen the dip too much. Look for a thicker, chunky salsa.
Drain anything that comes in a can
Green chiles, olives, corn, beans. Drain them well. A little extra liquid adds up fast once the dip is hot.
Soften the cream cheese first
Room-temperature cream cheese blends smoothly. Cold cream cheese can leave little lumps, and you’ll end up overmixing.
If you forgot to set it out, microwave the unwrapped cream cheese for 10–15 seconds. Just enough to soften.
Don’t overload with toppings before baking
Fresh tomatoes and extra salsa are best added after baking. If they go in before, they can release water and make the dip loose.
Instructions
This is the simple, reliable method that works again and again.
1) Preheat the oven
Preheat the oven to 375°F.
Lightly grease an 8×8-inch baking dish or a deep-dish pie plate. If you’re making this for a crowd, use a 9×13 dish and double the recipe.
2) Mix the base
In a large bowl, combine:
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softened cream cheese
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sour cream
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refried beans
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taco seasoning
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salsa
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optional green chiles
Stir until smooth and evenly mixed.
If the mixture feels extremely thick, add 1–2 tablespoons of salsa or a splash of milk. Go slow.
3) Spread and top with cheese
Spread the bean mixture into the baking dish in an even layer.
Sprinkle shredded cheese over the top. Cover the surface generously.
4) Bake until bubbly
Bake uncovered for 20–25 minutes, or until the edges are bubbling and the cheese is fully melted.
If you want a little more color on top, broil for 1–2 minutes at the end. Stay close. Cheese can go from golden to too dark quickly.
5) Add toppings and serve
Let the dip rest for 5 minutes so it sets slightly.
Top with green onions, tomatoes, olives, cilantro, jalapeños, or anything you love. Serve warm with sturdy tortilla chips.
Slow cooker option
This dip does great in a slow cooker, especially for parties.
How to make it
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Mix the beans, cream cheese, sour cream, taco seasoning, salsa, and green chiles in the slow cooker.
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Cook on low for 1–2 hours, stirring every 20–30 minutes, until smooth and hot.
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Stir in a handful of shredded cheese, then sprinkle more on top. Cover until melted.
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Switch to warm and serve straight from the slow cooker.
Add fresh toppings right before serving, or keep toppings in small bowls on the side so people can customize.
Recipe notes and tips
Taste the base before baking
Once it’s mixed, take a small taste. Adjust seasoning now.
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more taco seasoning for bolder flavor
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a pinch of salt if it tastes flat
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a squeeze of lime if you want more brightness
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a few drops of hot sauce if you want warmth
Keep the cheese on top (mostly)
A little cheese stirred inside is fine, but the best texture comes from keeping most of it on top. That’s how you get that bubbly, melty layer that people go back for.
Use a sturdy chip
Thin chips break fast. A thicker tortilla chip, corn chips, or sturdy scoops work best.
And veggies work too. Crunchy bell peppers are especially good with this dip.
Party timing
If you’re serving this at a gathering:
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bake it 30 minutes before people arrive
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keep it warm in a low oven or slow cooker
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refresh toppings right before serving so they stay bright
Topping ideas
These toppings keep the dip from feeling one-note. They add freshness, crunch, and color.
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Classic: green onions + black olives + tomatoes
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Bright and fresh: cilantro + lime + diced avocado
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Spicy: pickled jalapeños + pepper jack + hot sauce drizzle
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Smoky: roasted corn + chopped chipotle peppers (use a tiny amount)
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Crunchy: crushed tortilla strips sprinkled over the top right before serving
If you’re adding avocado, add it at the last minute. It stays prettier that way.
What to serve with it
This dip works with almost anything crunchy.
Best dippers
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tortilla chips (thick-cut or scoops)
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corn chips
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pretzel thins
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pita chips (surprisingly good)
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sliced bell peppers
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celery sticks
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carrot sticks
Make it a full spread
If you’re building an appetizer table, pair it with:
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a fresh salsa or pico dish
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a simple guacamole bowl
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a crunchy slaw-style salad
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a tray of grilled chicken skewers or wings
It’s also great next to tacos or burgers. One scoop on the side turns into a whole extra “dish” without extra work.
Make-ahead, storage, and reheating
Make ahead
You can mix the base up to 24 hours in advance.
Store it tightly covered in the fridge. When ready to bake:
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spread into the baking dish
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add cheese on top
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bake as directed, adding 5 extra minutes if the mixture is very cold
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Because this dip has dairy, don’t leave it sitting out at room temperature for long. For food safety, keep it out no more than about 2 hours (less if it’s very warm in the room).
Reheating
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Microwave: heat in 45-second bursts, stirring in between, until hot.
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Oven: cover with foil and bake at 350°F for 10–15 minutes.
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Slow cooker: reheat on low for 30–45 minutes, then switch to warm.
If the dip thickens after chilling, stir in a tablespoon of salsa or a splash of milk while reheating. It loosens right back up.
Freezing
Freezing isn’t my first pick for this one. The dairy can change texture after thawing, and it can turn slightly grainy.
If you still want to freeze it, freeze the base without fresh toppings. Thaw overnight in the fridge, then reheat gently and stir well.
Recipe variations
These are easy changes that keep the core flavor the same.
1) Ground beef Texas Trash Dip
Brown 1 pound of ground beef with 1 tablespoon taco seasoning. Drain grease.
Stir it into the bean mixture before baking. It turns the dip into something that eats like a full meal.
2) Chorizo version
Cook 8 ounces chorizo, crumble, and drain.
Mix into the dip base. This adds smoky spice and a deeper flavor. Keep your taco seasoning lighter so it doesn’t get too salty.
3) Layered “trash dip” style
If you want a more layered look:
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spread a layer of refried beans + taco seasoning
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spread a layer of cream cheese + sour cream
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sprinkle cheese
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bake
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top with salsa, tomatoes, olives, green onions
Same ingredients, different presentation.
4) Extra cheesy version
Use three cheeses:
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cheddar
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Monterey Jack
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pepper jack
And sprinkle a little cheese again during the last 5 minutes of baking for a thicker top layer.
5) Lighter version
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use Greek yogurt instead of sour cream
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use reduced-fat cream cheese
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load up on fresh toppings
Still creamy. Just a little less rich.
Frequently asked questions
Can I make Texas Trash Dip without beans?
Yes. The flavor changes, but it still works.
Swap refried beans with a base of cream cheese, sour cream, taco seasoning, salsa, and lots of cheese. It turns into a warm cheesy taco dip.
How do I keep it warm for a party?
A slow cooker on the warm setting is perfect. You can also keep it in a low oven (around 200°F), but cover it loosely so the top doesn’t dry out.
Add fresh toppings right before serving so they stay crisp.
My dip looks too thick. What should I do?
Stir in 1–2 tablespoons salsa or a splash of milk and mix well. Do this while reheating, too.
Beans thicken as they cool, so it’s normal for leftovers to be thicker.
My dip turned watery. Why?
Usually it’s one of these:
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salsa was thin
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canned ingredients weren’t drained
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tomatoes or extra salsa went on before baking
Next time, drain well and keep fresh toppings for the end.
Can I make it spicy without changing the flavor too much?
Yes. Use pepper jack, add diced jalapeños, or stir in hot sauce. Those add heat without changing the overall Tex-Mex profile.
Texas Trash Dip
Ingredients
- 16 ounces cream cheese softened
- 1 cup sour cream
- 2 cans 16 oz each refried beans (pinto or black)
- 2 tablespoons taco seasoning start with 1 ½ tbsp if your blend is salty
- ¾ cup thick salsa mild, medium, or hot
- 1 4 oz can diced green chiles, drained (optional)
- 2 cups shredded cheese cheddar + Monterey Jack, or a blend
Optional toppings (after baking):
- ½ cup diced tomatoes seeded
- ⅓ cup sliced green onions
- ⅓ cup sliced black olives drained
- pickled jalapeños
- chopped cilantro
- diced avocado
- extra salsa or pico de gallo
Instructions
- Preheat the oven to 375°F. Lightly grease an 8×8-inch baking dish or deep-dish pie plate.
- In a large bowl, mix the softened cream cheese, sour cream, refried beans, taco seasoning, salsa, and green chiles (if using) until smooth.
- Spread the mixture evenly in the baking dish.
- Sprinkle shredded cheese over the top.
- Bake uncovered for 20–25 minutes, until bubbly and melted. Broil for 1–2 minutes at the end if you want extra color.
- Rest 5 minutes, add toppings, and serve warm with sturdy tortilla chips.
Notes
