Get ready for that big game day with this Texas Trash Dip. This crowd pleaser has a mix of flavors and simple ingredients, making it a delicious dip to bring with you to a party.
Longtime readers will know that there’s nothing I love more than an easy-to-make recipe, and you won’t find anything easier than this warm bean dip recipe!
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Texas Trash Dip Recipe
This Texas Trash dip is amazing, and is a great option to replace the traditional dips that you always see served at parties.
My family loves when I break out the recipe card for this one, thanks to the combination of lots of cheese, sour cream, and taco seasoning. Served with salty tortilla chips, say hello to your new go-to.
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Cream cheese – Replace with thick Greek yogurt or sour cream.
Sour cream – Swap sour cream for greek yogurt as needed.
Refried beans – Replace the can of refried beans with black beans, or the bean of your choice (make sure to choose 31 oz cans).
Green chilies – Substitute green chiles with jalapenos as necessary.
Taco seasoning – If you can’t buy a premade taco seasoning mix, you can search recipes to make your own taco seasoning at home.
Shredded cheese – I recommend using a Mexican cheese blend for the 4 cups of cheese, or a mix of a few types of cheese, like cheddar and monterey jack.
Green onion – Green onions in this recipe are a garnish, so you can swap with any topping you like.
How To Make Trash Texas Dip
FIRST: Preheat oven to 350F. In a large microwaveable bowl, mix cream cheese and sour cream. Microwave in 30 second intervals until you have softened cream cheese. Stir to mix.
SECOND: Add cans of refried beans, chilies, and taco seasoning to large bowl and 2 cups of the cheese. Stir to combine.
THIRD: Pour bean mixture in a 9×13 baking dish. Top with remaining cups cheese.
FOURTH: Place in preheated oven and bake for 25 – 30 minutes or until cheese is melted. Remove after baking time and garnish with green onions. Serve with tortilla chips.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Can I make Texas Trash Bean Dip ahead of time?
This Mexican bean dip dip is easy to make ahead of time! My only recommendation is putting it in the baking pan and cooking right before you’re ready to serve, rather than baking it and then putting it in the fridge.
Can I make it in a crock pot?
This recipe can be converted into a slow cooker Texas Trash dip – just place in the crock pot rather than in a baking dish. Heat until warm before serving with your favorite sides.
How to reheat it?
Store the leftovers from this dip in an airtight container in the fridge. It lasts for 3-5 days after you make it.
To warm, just place in the oven or a crock pot and reheat until the internal temperature of dip is about the same as when you first baked it.
Tapas Tips & Tricks
- For easy clean up, try using a disposable pan that can be recycled when you’re done. For crock pot cooking, use crock pot covers, which can be used and thrown out after use. If you prefer to use your own baking dish, coat with a non-stick cooking spray.
- To soften cream cheese, try leaving it out for a few hours until it reaches room temperature. Alternatively, you can also microwave it in a bowl for 10-20 seconds at a time until soft.
- For all my meat lovers out there, add in ground beef seasoned with taco mix for more protein.
- For a more spicy cheese blend, use pepper jack cheese as opposed to Monterey Jack cheese.
- If you don’t like green onions, top with black olives, cilantro, tomatoes, or any other traditional Mexican food.
- For a smoother cream cheese bean dip, use a wire whisk to beat your cream cheese and sour cream into one smooth mixture.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This cream cheese bean dip is one of the best because, not only is it super easy to make, it has a great combination of gooey cheese, flavorful seasoning, and refried beans. I highly recommend making this for your next party because of how unique the flavors are.
- 8 ounces cream cheese
- 1 cup sour cream
- 2 (16 ounce) cans refried beans
- 7 ounces chopped green chilies (undrained)
- 1 ounce Taco seasoning packet
- 4 cups shredded cheese (Mexican Cheese Blend or a mix of Monterey Jack and Cheddar)
- Garnish: sliced green onions
- Preheat oven to 350F.
- In a large bowl, combine the cream cheese and sour cream.
- Microwave in 30 second intervals until softened and smooth. Stir to mix.
- Add the refried beans, chopped green chilies, taco seasoning, and half the cheese.
- Stir to combine.
- Pour into a 9x13 oven safe dish.
- Top with remaining cheese.
- Bake for 20-25 minutes or until bubbly and the cheese is melted.
- Remove and garnish with sliced green onions. Serve with tortilla chips.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 102mgSodium: 834mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 18g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
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