Texas Trash Dip
Don’t let the name fool you! Texas Trash Dip with refried beans, melted cheese, taco seasoning, and just a touch of heat creates an irresistible, yet easy party appetizer. Perfect with tortilla chips, crackers, or fresh veggies, it’s an oven-baked dip recipe that disappears 5 minutes after it hits the snack table!
Get the Scoop!
- Easy to Make: Perfect for last minute parties, or when you want tons of flavor without the fuss.
- Feeds a Crowd: Your new go-to for potlucks, game day, or family nights.
- Customizable: Keep it mild or make it spicy by swapping ingredients.
What is Texas Trash Dip? It’s named “trash” because it includes a mix of everything but the kitchen sink! Don’t be trashing its name, ’cause this easy Tex Mex party dip is loaded with all the things you love to dig into! With a mix of cream cheese, refried beans, sour cream and taco seasoning, you’ll have a hard time stopping at your first scoop.
Add some green chiles and pickled jalapeños for a little kick, and you’ve found your new favorite game day dip recipe! For more baked dips, try this popular Pepperoni Pizza Dip, or Sloppy Joe Dip that’s at the top of everyone’s list.
What You’ll Need
Here’s a list of ingredients you’ll need to go shopping. For quantities, view the printable recipe card below.
- Refried beans: A can of refried beans keeps it easy. You can sub pinto beans that are mild, or black beans that give a deeper, earthier flavor.
- Cream cheese: Softened cream cheese is key. Let it sit at room temperature so it mixes smoothly with no lumps.
- Sour cream: Adds creaminess and a little tang. Full fat works best, but Greek yogurt is a good swap if you want something lighter.
- Taco seasoning: Just a packet does the trick, and instantly gives that classic Tex Mex flavor.
- Diced green chiles: Mild but flavorful. Make sure they are drained well so the mixture doesn’t get watery.
- Mexican cheese blend: Melts beautifully and makes the recipe extra cheesy. Shredding from a block gives the smoothest results, but you can use pre-shredded to save time.
- Pickled jalapenos: Optional but great for a little heat. Chop them finely for best results.
- Toppings: Pico de gallo, sour cream, and sliced green onions make a nice presentation.
How to Make Texas Trash Dip
- Preheat the oven to 350°F and grease a 9 x 13” baking dish. Beat the cream cheese and sour cream in a large bowl until smooth.
- Stir in the refried beans and taco seasoning until it’s evenly mixed.
- Fold in diced green chiles, 3 cups of the shredded cheese, and jalapenos if using.
- Spread the mixture evenly in the prepared dish.
- Sprinkle the remaining cheese over the top.
- Bake for 25 to 30 minutes until bubbly and fully melted. Let dish rest for ten minutes, then top with pico de gallo, sour cream, and green onions.
Favorite Dippers
Tortilla chips are classic, but bell peppers, celery, carrots, crackers, or Fritos® scoops work just as well. Basically anything you can scoop with is a great dipper!
Variations
- Use black beans instead of refried beans for a deeper flavor.
- Swap sour cream with Greek yogurt for a lighter version.
- Cheddar or Monterey Jack works if you do not have Mexican blend.
- Leave out the jalapeños if you want it milder.
- Add cooked ground beef or sausage to make it heartier.
Dip Tips
- Always soften cream cheese before mixing.
- Warm thick refried beans slightly for easier mixing.
- Spread the mixture evenly in the pan so it heats consistently.
- Place the baking dish on a sheet pan if it is very full to catch spills.
Recipe FAQ
Transfer it to a slow cooker and keep the setting on warm.
Bell peppers, celery, carrot sticks, crackers, or toasted bread are all great options.
It’s mild as written, but you can add fresh jalapeños or pepper jack cheese if you want more heat.
Storage Guide
Can this dish be made ahead? Yes, assemble and cover the dish up to 2 days ahead, refrigerate, then bake before serving.
How long can I store leftovers? Allow leftovers to cool, cover, and refrigerate for up to 3 days. Reheat in the oven or microwave until hot throughout.
Can I freeze this recipe? This dish freezes well for up to 3 months in an airtight container. Let it thaw out in the refrigerator overnight before reheating on the stovetop or in the microwave until it reaches the desired temperature.
Texas Trash Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- 9 x 13" baking dish
- large bowl
- hand mixer
- wooden spoon
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cans refried beans - (15 ounces each)
- 1 packet taco seasoning mix
- 1 can diced green chiles, drained - (7 ounces)
- 4 cups shredded Mexican cheese blend (divided)
- ¼ cup chopped pickled jalapenos
optional pico de gallo, sour cream and sliced green onions for topping
Instructions
- Preheat the oven to 350°F and grease a 9 x 13” baking dish. Beat the cream cheese and sour cream in a large bowl until smooth.8 ounces cream cheese, softened,1 cup sour cream
- Stir in the refried beans and taco seasoning until it’s evenly mixed.2 cans refried beans,1 packet taco seasoning mix
- Fold in diced green chiles, 3 cups of the divided shredded cheese, and jalapeños if using.1 can diced green chiles, drained,4 cups shredded Mexican cheese blend (divided),¼ cup chopped pickled jalapenos
- Spread the mixture evenly in the prepared dish.
- Sprinkle the remaining cheese over the top.
- Bake for 25 to 30 minutes until bubbly and fully melted. Let dish rest for ten minutes, then top with pico de gallo, sour cream, and green onions.optional pico de gallo, sour cream and sliced green onions for topping
Notes
- Use softened cream cheese to avoid small lumps in the base.
- Let the cream cheese sit at room temperature until it feels slightly soft to the touch.
- If your beans are very thick, heat in the microwave for easier mixing.
- Spread the dip in an even layer so it heats at the same rate across the pan.
- Shred cheese from a block for a smoother melt.
- Place the baking dish on a sheet pan if it’s very full to catch any spills.
Nutrition
*Nutrition info is an auto generated estimate.
