Texas Trash Dip

Texas Trash Dip

Texas Trash Dip is a hot, cheesy, creamy Tex-Mex appetizer that’s typically served with tortilla chips. It’s popular for game days, parties, and potlucks.

Servings: 10–12
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes

Ingredients
Dip Base
16 oz (450 g) refried beans (1 can)
8 oz (225 g) cream cheese, softened
1 cup (240 g) sour cream
1 packet (1 oz / 28 g) taco seasoning
Cheese Layer
2 cups (225 g) shredded cheddar cheese
2 cups (225 g) shredded Monterey Jack cheese
Optional Mix-Ins
1 can (4 oz / 113 g) diced green chiles, drained
½ cup (75 g) diced jalapeños
½ cup (75 g) cooked crumbled bacon
½ cup (75 g) diced tomatoes, drained
¼ cup chopped green onions
For Serving
Tortilla chips
Corn chips
Crackers
Fresh vegetable sticks
Equipment
9×13-inch baking dish (23×33 cm)
Large mixing bowl
Rubber spatula
Oven
Instructions
Step 1: Preheat Oven

Preheat oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish.

Step 2: Make the Dip Mixture

In a large mixing bowl combine:

Refried beans
Cream cheese
Sour cream
Taco seasoning

Mix until smooth and evenly combined.

If using green chiles or jalapeños, stir them in now.

Step 3: Assemble

Spread the bean mixture evenly into the prepared baking dish.

Sprinkle:

Monterey Jack cheese
Cheddar cheese

over the top.

If using bacon, scatter it over the cheese layer.

Step 4: Bake

Bake uncovered for 25–30 minutes, or until:

The cheese is completely melted.
The edges are bubbling.
The center is hot throughout.
Step 5: Garnish

Remove from oven and let stand for 5 minutes.

Top with:

Green onions
Diced tomatoes
Extra jalapeños (optional)
Serving Suggestions

Serve warm with:

Tortilla chips
Corn chips
Toasted baguette slices
Celery sticks
Bell pepper strips
Make-Ahead Instructions
Assemble the dip up to 24 hours ahead.
Cover and refrigerate.
When ready to bake, remove from refrigerator for 20–30 minutes.
Bake as directed, adding 5–10 extra minutes if needed.
Slow Cooker Version
Mix all ingredients except half of the cheese.
Place in a slow cooker.
Cook on LOW for 2–3 hours.
Stir occasionally.
Add remaining cheese during the last 15 minutes.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the microwave or a 325°F (165°C) oven until warmed through.
Variations
Spicy Texas Trash Dip

Add:

1–2 diced jalapeños
½ tsp cayenne pepper
Pepper Jack cheese instead of Monterey Jack
Meaty Version

Add:

1 lb (450 g) browned ground beef or spicy sausage
Extra Cheesy Version

Increase total cheese to 5–6 cups and use a combination of cheddar, Monterey Jack, and Pepper Jack.

The result should be a rich, creamy, cheesy dip with a flavorful taco-seasoned bean base and a bubbling golden cheese topping.