Description
Texas Trash Dip is a deliciously creamy, cheesy, and flavorful party dip combining refried beans, seasoned cream cheese mixture, green chilies, and plenty of cheddar cheese. Baked to bubbly perfection, this Tex-Mex appetizer is perfect to serve warm with tortilla chips for game days, potlucks, or casual gatherings.
Ingredients
Scale
Main Ingredients
- 8 ounces Cream cheese
- 1 cup Sour cream
- 1 package Taco seasoning
- 2 cans Refried beans (about 16 ounces each)
- 4.5 ounces Green chilies, drained
- 4 cups Shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Soften Cream Cheese: Place the cream cheese in a large microwave-safe bowl and microwave for 15 seconds to soften it slightly for easy mixing.
- Mix Base Ingredients: Using a hand mixer, whip the softened cream cheese until smooth. Add the sour cream, taco seasoning, and refried beans, then mix well until fully combined.
- Add Chilies and Cheese: Stir in the drained green chilies and 2 cups of shredded cheddar cheese using a spoon, evenly distributing them in the bean mixture.
- Assemble Dip: Spread the entire bean mixture evenly into a greased baking dish, then sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top.
- Bake: Bake the dip uncovered in the preheated oven for 25 minutes, or until the cheese on top is fully melted and bubbly.
- Serve: Remove from oven and serve warm with tortilla chips or your favorite dippers.
Notes
- You can substitute green chilies with diced jalapeños for extra heat.
- For a spicier dip, add a pinch of cayenne pepper or hot sauce to the bean mixture.
- Use a non-stick or greased baking dish to prevent sticking.
- Try adding chopped olives or green onions on top after baking for added flavor and garnish.
- To make this dip ahead, prepare the mixture and refrigerate before baking; increase baking time slightly if baking chilled.
