Why Make This Recipe
Texas Trash Dip is a crowd-pleaser perfect for gatherings, game days, or a cozy movie night. Its creamy texture and cheesy flavor make it a fantastic appetizer. This easy-to-make dip combines Mexican flavors that everyone loves, making it a favorite for all ages.
How to Make Texas Trash Dip
Ingredients:
- 2 16-ounce cans refried beans
- 1 8-ounce package cream cheese, softened
- 1 cup sour cream
- 1 4.5-ounce can chopped green chiles, drained
- 1 packet taco seasoning
- 4 cups shredded Mexican cheese blend, divided
Directions:
- Let the cream cheese sit at room temperature for about 30 minutes to soften. If you’re short on time, you can microwave it on low power in 10-second bursts, stirring in between, until softened but not melted.
- In a large mixing bowl, mash the refried beans slightly if you desire a smoother texture.
- Add the softened cream cheese and sour cream to the bowl. Use a hand mixer or a sturdy whisk to beat the mixture until it’s smooth and creamy.
- Stir in the taco seasoning packet, making sure it’s evenly distributed throughout the creamy bean mixture.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9×13 inch baking dish.
- Spread the creamy bean mixture evenly in the prepared dish.
- Sprinkle half of the shredded cheese over the bean mixture.
- Next, add the drained chopped green chiles.
- Top everything off with the remaining shredded cheese.
- Place the baking dish in your preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top.
How to Serve Texas Trash Dip
Serve Texas Trash Dip hot straight from the oven. It pairs well with tortilla chips, pita bread, or fresh veggies. You can also serve it with salsa and guacamole on the side for dipping. Don’t forget to keep some extra cheese on hand for those who love it extra cheesy!
How to Store Texas Trash Dip
If you have any leftovers, allow the dip to cool completely before covering it with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, pop it back in the oven at 350°F until warmed through, or microwave in short bursts.
Tips to Make Texas Trash Dip
- Make sure to soften the cream cheese properly for a smooth texture.
- Customize the spice level by adding jalapeños or using spicy taco seasoning.
- You can mix in black olives or corn for added flavor.
Variation
You can turn Texas Trash Dip into a vegetarian dish by adding black beans instead of refried beans, or you can pull in some cooked ground beef or turkey for a meatier version.
FAQs
Can I make Texas Trash Dip ahead of time?
Yes, you can prepare the dip a day in advance. Just cover it and store it in the refrigerator. Bake it before serving.
Can I freeze Texas Trash Dip?
While you can freeze it, the texture may change a bit. If you plan to freeze it, do so before baking. Thaw it in the fridge overnight and bake when ready to serve.
What can I serve with Texas Trash Dip?
Tortilla chips, pita chips, fresh veggie sticks, or even over nachos are all great options for serving alongside this dip!
Texas Trash Dip
Ingredients
Method
- Let the cream cheese sit at room temperature for about 30 minutes to soften. Alternatively, microwave it on low power in 10-second bursts, stirring in between, until softened but not melted.
- In a large mixing bowl, mash the refried beans slightly if you desire a smoother texture.
- Add the softened cream cheese and sour cream to the bowl. Use a hand mixer or a whisk to beat the mixture until it’s smooth and creamy.
- Stir in the taco seasoning packet, making sure it’s evenly distributed throughout the creamy bean mixture.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9×13 inch baking dish.
- Spread the creamy bean mixture evenly in the prepared dish.
- Sprinkle half of the shredded cheese over the bean mixture.
- Next, add the drained chopped green chiles.
- Top everything off with the remaining shredded cheese.
- Place the baking dish in your preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top.
