Texas Trash Dip

Let Me Tell You About Texas Trash Dip…

Alright, so first things first: this is the recipe I bust out every time a game is on, or we have friends over and I want something that says, “Yeah, I care… but I’m also not losing my mind over the oven tonight.” My cousin actually called this “the only reason he visits” once, which, you know, is maybe a compliment? (He also borrowed my Tupperware for six months, so I’m still salty.)

Anyway, Texas Trash Dip is basically that oozy, cheesy, slightly spicy dip that disappears before you can say, “Wait, did anyone remember chips?” Last time I made it, my neighbor literally popped in “just for a taste” and left with a to-go container. If that isn’t a sign of a keeper, I don’t know what is.

Why You’ll Love This (Besides the Obvious Cheese Factor)

I make this when I want to see my family hover around the kitchen like moths to a porch light. My kiddos inhale it (sometimes I sneak in extra beans because, well, fiber), and my husband practically camps out by the oven when he smells it baking. Oh, and if you ever need to bring something to a potluck but forgot until two hours before—this is your Hail Mary play. (I once tried doubling it in a bigger pan. That was a…sloppy decision. Just stick to one batch unless you really love cleanup.)

Here’s What You’ll Need (Substitutions Welcome!)

• 2 cans (about 16 oz each) refried beans (I usually grab whatever’s on sale; Grandma swore by Old El Paso, but honestly, homemade or canned both work)
• 1 block (8 oz) cream cheese, softened (Sometimes I use the low-fat kind, but it’s definitely not as dreamy)
• 1 cup sour cream (You can sub in Greek yogurt if you’re feeling fancy or forgot to shop)
• 1 packet taco seasoning (I keep a bulk jar of this homemade blend—so easy!)
• 1 can (10 oz) diced tomatoes with green chiles, drained (Rotel is the classic, but store-brand is fine; I tried fire-roasted once—not bad!)
• 2 cups shredded cheese (cheddar, Monterey Jack, or whatever cheese is lurking in your fridge. Pepper Jack adds a nice kick!)
• 1/2 cup sliced black olives (Optional. My dad hates them, so I sometimes skip or just sprinkle them on one half)
• 1-2 green onions, chopped (not a dealbreaker if you’re out)

How To Actually Make It (Don’t Overthink This)

1. Preheat your oven to 350°F (about 175°C). If you forget, just add a few extra minutes baking time—nobody will notice.
2. In a biggish mixing bowl, go ahead and dump in the beans, cream cheese, sour cream, and taco seasoning. I use a wooden spoon, but you can use the back of a ladle or even clean hands if you’re feeling rustic. Stir until mostly smooth (this is where I always sneak a little taste for “quality control”).
3. Stir in the drained tomatoes and about half your shredded cheese. It’ll look like a weird, gloopy mess right now—don’t panic, it always does.
4. Scoop it all into a 9×13-inch baking dish (I’ve used an 8×11 in a pinch, but it comes out a tad thicker—just keep an eye on the bake time).
5. Sprinkle the rest of the cheese all over the top. Add olives and green onions if you’re using them, or just whatever you have on hand.
6. Bake for 25-30 minutes. You want it bubbly and starting to brown on the edges. (Once, I got distracted and let it cook 40 minutes—cheese got a bit crusty, but still scarfable.)
7. Let it cool for a few minutes so folks don’t burn their tongues, but honestly, somebody always does anyway.

Notes (Real-Life Oops and Wins)

• If your cream cheese is cold, just nuke it for 20 seconds before mixing. Saves your arm and your patience. Trust me—I learned the hard way.
• I tried making this with fat-free sour cream once. Uh, wouldn’t recommend. It tasted like disappointment.
• Running low on cheese? Mix in a little extra cream cheese instead. Nobody will know (except maybe your cheese-obsessed aunt).

Variations I’ve Tried (Some Were Winners… Others, Well)

• With Meat: Brown up half a pound of ground beef or turkey and mix it in. My brother-in-law claims it’s not “real” without meat, but I like the classic bean version.
• Spicy: Add a handful of pickled jalapeños or a dash of hot sauce. Once I tried ghost pepper cheese—big mistake. My lips burned for an hour.
• Veggie: I’ve snuck in chopped bell peppers and corn. Kids didn’t even notice (small victories!).

Equipment (Don’t Sweat It If You’re Missing Something)

• Mixing bowl (I’ve used a big pot in a pinch)
• 9×13-inch baking dish—or whatever is kind of close
• Wooden spoon or spatula (or, uh, your clean hands if you’re desperate)

Forgot a baking dish? Use a casserole or even a cast-iron skillet. Just keep an eye on the edges so it doesn’t get too crispy.

How To Store (If You Even Have Leftovers)

In theory, you can scoop leftovers into an airtight container and keep it in the fridge for up to three days. But honestly, in my house it never makes it past the next day—midnight snacks are powerful things. If you need to reheat, just zap in the microwave or pop in the oven (covered) until bubbling.

Ways to Serve (Family Quirks Welcome)

Tortilla chips are the classic, obviously, but I’ve also dipped in carrot sticks (mostly because my sister is a health nut), and once even tried Fritos. Usually, I just plop the whole baking dish right on the coffee table with a pile of chips (and a stack of napkins because it does get messy). Sometimes, we’ll do a “dip bar” with chopped jalapeños, salsa, or extra sour cream on the side. It’s a little over the top, but hey, it’s fun.

Pro Tips (Learned the Hard Way)

• Don’t try to microwave the whole thing to save time—trust me, the cheese never melts right and the center stays cold. I tried that once. Regretted it.
• Let the dip sit for a few minutes before serving. If you dig in right away, it’s lava hot in the middle and someone always gets burned (usually me).
• Actually, I find it works better if you mix the cheese in with the beans and sprinkle some on top. It’s cheesier and less greasy that way.

FAQ (Because Folks Really Do Ask Me These)

• Q: Can I make Texas Trash Dip ahead of time?
  Absolutely! Just assemble everything, cover, and pop it in the fridge. Bake when you’re ready (might need an extra 5-10 min since it’s cold).
• Q: Can I use homemade refried beans?
  For sure! I actually prefer homemade when I have time (which, let’s be honest, is not that often). Canned is fine for weeknights, though.
• Q: Is this gluten-free?
  Yep, as long as you check your taco seasoning and chips. Some brands sneak in wheat for no good reason—read those labels!
• Q: Why is it called Texas Trash Dip?
  I’ve heard a bunch of stories. My favorite is that it’s basically a “mash-up of all the good stuff you have lying around,” like edible culinary chaos. But, who knows?
• Q: Can I freeze it?
  Technically, yes, but the texture gets a bit odd with the cheese and cream cheese after thawing. Maybe try it with a small batch first. Or, you know, just eat it all.
• Q: Where can I find more ideas for party dips?
  You might like this great roundup—I borrow from it sometimes when I’m bored of the same old routine.

And that’s about as much wisdom as I’ve got on this Texas Trash Dip. If you end up with leftovers, call me. I’ll bring the chips.

★★★★★ 4.20 from 152 ratings

Texas Trash Dip

yield: 8 servings

prep: 10 mins

cook: 25 mins

total: 35 mins

Texas Trash Dip is a warm, cheesy, and hearty bean dip loaded with cream cheese, sour cream, refried beans, taco seasoning, and plenty of melted cheese. Perfect for parties, game day, or any gathering, this crowd-pleasing appetizer is served hot with tortilla chips.

🖨️ Print Pin Recipe

Ingredients

• 2 cans (16 oz each) refried beans
• 1 package (8 oz) cream cheese, softened
• 1 cup sour cream
• 1 packet (1 oz) taco seasoning
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese
• 1 can (4 oz) diced green chilies, drained
• 1/2 cup sliced green onions (optional)
• Tortilla chips, for serving

Instructions

1. 1
   Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. 2
   In a large bowl, mix together refried beans, cream cheese, sour cream, and taco seasoning until smooth and well combined.
3. 3
   Stir in 1 cup of cheddar cheese, Monterey Jack cheese, and diced green chilies.
4. 4
   Spread the mixture evenly into the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
5. 5
   Bake for 25 minutes, or until the dip is hot and the cheese is melted and bubbly.
6. 6
   Garnish with sliced green onions if desired. Serve warm with tortilla chips.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 290 caloriescal

Protein: 10gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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