If you’ve ever found yourself at a Southern potluck, tailgate, or game-day bash, odds are you’ve encountered a hot, gooey tray of Texas Trash Dip sitting front and center on the snack table. This crowd-pleasing favorite isn’t just a dip—it’s a full-on tradition. Rich, cheesy, and spiced just right, it’s the kind of comfort food that has everyone reaching for “just one more chip.”
My introduction to Texas Trash Dip happened at a Super Bowl party. I wasn’t expecting much—“bean dip” doesn’t exactly scream excitement—but one bite changed my mind. The mix of refried beans, tangy cream cheese, sour cream, taco spices, and a blanket of melted cheese is downright irresistible. Even the doubters end up scraping the dish clean.
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 8 oz |
| Sour cream | 1 cup |
| Refried beans | 2 cans (16 oz each) |
| Diced green chiles (optional) | 1 can (4 oz) |
| Taco seasoning mix | 1 packet (1 oz) |
| Shredded Mexican blend cheese | 2 cups (divided) |
| Shredded cheddar cheese | 1 cup |
| Sliced black olives (optional) | ½ cup |
| Chopped green onions (optional) | ½ cup |
| Diced tomatoes (optional) | ½ cup |
| Tortilla chips | For dipping |
Set your oven to 350°F (175°C) and let it warm up.
In a large mixing bowl, beat the softened cream cheese with the sour cream until smooth and creamy.
Add the refried beans, green chiles (if using), and taco seasoning. Stir to combine.
Fold in 1 cup of the Mexican blend cheese.
Spread the bean mixture into a 9×13-inch baking dish in an even layer.
Top with the remaining Mexican blend cheese and all of the cheddar.
Place the dish in the oven and bake uncovered for 20–25 minutes, until the cheese is fully melted and the edges are bubbling.
Once baked, sprinkle with olives, green onions, and tomatoes if you like.
Serve hot with lots of tortilla chips for dipping.
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