Texas Trash Dip

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Texas Trash Dip

This warm, creamy bean dip is a legendary potluck favorite. It combines the heartiness of refried beans with a silky, seasoned cream cheese base and a thick blanket of melted cheese.

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Total time: 40 minutes

  • Servings: 6–8 (large party portion)

Ingredients

The Base:

  • 1 pkg (8 oz) Cream cheese, softened to room temperature

  • 1 cup Sour cream (full-fat recommended)

  • 2 cans (16 oz each) Refried beans

  • 1 packet (1 oz) Taco seasoning

  • 1 can (4 oz) Diced green chilies, drained (optional, for a mild kick)

The Cheese:

  • 2 cups Shredded Mexican blend cheese, divided

  • 1 cup Shredded sharp cheddar cheese

The Toppings (Optional):

  • ½ cup Sliced black olives

  • ½ cup Chopped green onions

  • ½ cup Diced tomatoes or Pico de Gallo

  • Fresh cilantro

Instructions

  1. Preheat and Prep: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray.

  2. Cream the Base: In a large mixing bowl, beat together the softened cream cheese and sour cream until the mixture is smooth and no large lumps remain.

  3. Mix in Flavors: Add the refried beans, taco seasoning, and drained green chilies. Stir until the beans are fully incorporated into the cream base.

  4. Add Cheese: Fold in 1 cup of the Mexican blend cheese into the bean mixture. This ensures every bite is cheesy, not just the top layer.

  5. Assemble: Spread the bean mixture evenly into your prepared 9×13 baking dish using a spatula.

  6. Top it Off: Sprinkle the remaining 1 cup of Mexican blend cheese and the 1 cup of cheddar cheese evenly over the top.

  7. Bake: Bake uncovered for 20–25 minutes. You are looking for the cheese to be completely melted and the edges of the dip to be bubbling.

  8. Garnish and Serve: Remove from the oven and let it sit for about 5 minutes (this helps it thicken slightly). Top with olives, green onions, and tomatoes. Serve hot with a sturdy bag of tortilla chips or Fritos Scoops.

Tips for Success

  • The Cream Cheese Secret: If you forgot to take the cream cheese out of the fridge, pop it in the microwave (wrapper removed!) for 15-20 seconds so it blends smoothly without lumps.

  • Control the Salt: If you find store-bought taco seasoning too salty, use a “Low Sodium” version or make your own blend with chili powder, cumin, garlic powder, and onion powder.

  • Hearty Variation: If you want to turn this into a meal, stir in 1 lb of browned, drained ground beef or chorizo before spreading the mixture into the baking dish.

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