Texas Trash Dip Recipe
Creamy, cheesy, and perfectly spiced, this baked Texas Trash Dip is the ultimate party starter. Scoop it hot with sturdy tortilla chips.
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Servings:
Ingredients
Main Ingredients
- 32 oz refried beans
- 8 oz cream cheese softened
- 0.75 cup sour cream
- 1.5 tbsp taco seasoning
- 0.5 tsp ground cumin optional
- 0.5 tsp garlic powder
- 1 tbsp fresh lime juice
- 0.5 cup chunky salsa
- 4 oz diced green chiles drained
- 2.25 cup shredded sharp cheddar divided
- 0.75 cup shredded pepper jack
- 0.33 cup sliced black olives for topping
- 1 tbsp minced pickled jalapeños for topping, to taste
- 0.33 cup sliced green onions for topping
- 2 tbsp chopped cilantro optional
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Soften the cream cheese until pliable. Let it sit at room temp or microwave 20–30 seconds.
- Beat refried beans, softened cream cheese, and sour cream in a large bowl until smooth.
- Stir in taco seasoning, cumin, garlic powder, lime juice, and salsa until evenly combined.
- Fold in the green chiles, half the cheddar, and half the pepper jack.
- Spread the mixture into the prepared dish. Smooth the top with a spatula.
- Sprinkle the remaining cheddar and pepper jack evenly over the surface.
- Bake 22–25 minutes, until hot and bubbling around the edges.
- Top with olives, jalapeños, green onions, and cilantro. Rest 5 minutes before serving with chips.
Notes
Make it your way: swap pepper jack for Monterey Jack for a milder bite, or add a layer of drained corn for sweetness. Leftovers reheat well—cover and warm in a 325°F oven until melted, or microwave in short bursts.
This recipe is an original creation inspired by classic Texas Trash Dip Recipe flavors. All ingredient ratios and instructions are independently developed.