Texas Trash Dip
Get ready for the ultimate party dip that’s about to blow your mind! This Texas Trash Dip is what happens when creamy, cheesy, bean-filled goodness meets perfectly balanced spices. It’s the kind of dip that makes people hover around the snack table and “accidentally” position themselves next to it all night long.
The beauty of this bubbling masterpiece is how the layers of flavors meld together—velvety cream cheese and sour cream create the perfect base, while the taco seasoning and hint of smoky paprika give it that unmistakable Southwest kick. When that cheese gets all melty and golden on top? Pure magic. Trust me, you’ll want to make a double batch because this disappears faster than free concert tickets.
Ingredients
- Cooking spray
- 1 (8-oz.) package cream cheese, softened
- 1 cup sour cream
- 2 (15-oz.) cans refried beans
- 1 (4 1/2-oz.) can chopped green chiles, drained and rinsed
- 1 (1-oz.) envelope taco seasoning (about 3 Tbsp.)
- 1/2 tsp. kosher salt
- 1/4 tsp. smoked paprika
- 1/4 tsp. chili powder
- 1/4 tsp. onion powder
- 1/8 tsp. cayenne pepper
- 1 (16-oz.) package shredded Mexican blend cheese (about 4 cups), divided
- 1/4 cup thinly sliced scallions
- Tortilla chips, for serving
Steps
- Prepare baking dish: Preheat oven to 350°F (175°C). Lightly coat a 13- x 9-inch baking dish with cooking spray, making sure to cover the entire surface to prevent sticking. A glass baking dish works best for even heating and lets you see the beautiful layers.
- Soften cream cheese: Place cream cheese and sour cream in a large microwave-safe bowl. Microwave on HIGH for 1 minute and 30 seconds until the cream cheese is properly softened. Watch carefully to prevent overheating—you want it soft but not liquefied. Whisk together until completely smooth with no lumps. If lumps remain, microwave for additional 15-second intervals.
- Add beans and seasonings: To the cream cheese mixture, add refried beans, green chiles, taco seasoning, salt, smoked paprika, chili powder, onion powder, cayenne pepper, and 2 cups of the cheese. Stir until thoroughly combined and uniform in color. The mixture should be thick but spreadable—if it seems too thick, add 1-2 tablespoons of water to loosen slightly.
- Assemble dish: Transfer the mixture to your prepared baking dish, spreading it into an even layer with a spatula or the back of a spoon. Make sure to push the mixture into the corners and create a level surface. Top evenly with the remaining 2 cups of cheese, covering the entire surface for that perfect golden crust.
- Bake dip: Place the dish in the preheated oven and bake for 25 minutes until the cheese is completely melted and bubbling around the edges. Look for a light golden color on top—if your cheese isn’t browning but is melted, you can broil for 1-2 minutes at the end (but watch constantly to prevent burning).
- Finish and serve: Remove from oven and immediately sprinkle with the sliced scallions. The residual heat will slightly wilt them to perfection. Let stand for 3-5 minutes before serving to allow the dip to set slightly. Serve hot with tortilla chips, ensuring the chips are sturdy enough to handle this substantial dip.
Smart Swaps
- Use black beans instead of refried beans for a chunkier texture (drain and mash about 1/2 cup of the beans)
- Substitute Greek yogurt for sour cream (1:1 ratio) for extra protein and tang
- Try pepper jack cheese for part of the Mexican blend to add extra heat
- Add 1/2 cup diced tomatoes (well-drained) on top after baking for fresh flavor
Make It Diabetes-Friendly
- Use reduced-fat cream cheese and fat-free Greek yogurt instead of full-fat versions to reduce calories while maintaining creaminess
- Replace half the refried beans with rinsed black beans to lower the carb count by approximately 8g per serving
- Serve with sliced bell peppers, cucumber rounds, and jicama sticks instead of tortilla chips to reduce carbs by 15g per serving
- Choose a reduced-sodium taco seasoning or make your own with spices to control sodium levels
- Portion into 1/4 cup servings (approximately 12g net carbs per serving) to help with portion control
Pro Tips
- Allow cream cheese to sit at room temperature for 30 minutes before microwaving for easier blending
- For a spicier version, add 1-2 finely chopped jalapeños with seeds removed
- Make ahead and refrigerate for up to 24 hours before baking—just add an extra 5 minutes to the baking time
- For a crispy top, switch oven to broil for the final 1-2 minutes of cooking time (watch carefully!)
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave at 50% power to prevent the cheese from becoming rubbery