Texas Trash Dip
Texas Trash Dip is the ultimate crowd-pleasing appetizer for parties and gatherings. Ready in just 35 minutes, this warm dip uses pantry staples like cream cheese and refried beans for a stress-free snack. It is creamy, cheesy, and packed with bold taco seasoning flavor that pairs perfectly with tortilla chips.
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
Choose a thick salsa and drain canned ingredients well to keep the dip from turning watery.
Keep the dip warm in a slow cooker on “warm” for serving.
Store leftovers in the fridge up to 4 days. Reheat gently and add a splash of salsa or milk if it thickens.
Tried this recipe?Let us know how it was!