If you're looking for a warm, creamy appetizer that disappears fast, this cheesy Texas trash dip recipe is the one. It's built with simple pantry staples-refried beans, cream cheese, sour cream, taco seasoning, and cheddar-and baked until bubbly and golden. Honestly, it's the kind of dip that has everyone hovering around the dish with tortilla chips in hand.
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It's perfect for game day, tailgates, or even just a Friday movie night at home. And since it comes together with almost no prep, you can whip it up without breaking a sweat.
If you love this kind of easy, crowd-pleasing dip, you should also check out slow cooker buffalo chicken dip for another big-batch appetizer that never fails.
Why you'll love this cheesy texas trash dip
- Simple ingredients you probably already have in your kitchen
- Layers of creamy beans, zesty taco seasoning, and melty cheese
- Perfect for feeding a crowd (and you can easily double the recipe)
- Totally customizable with extra toppings or added protein
Ingredients you'll need
- 1 can (16 oz) refried beans
- 1 bar (8 oz) cream cheese, room temperature
- 1 cup sour cream
- 1 packet taco seasoning, divided
- 1 can (4 oz) chopped green chilies, drained
- 1 cup shredded cheddar cheese
- ¼ cup finely chopped fresh cilantro (optional garnish)
Step-by-step instructions
Prep the baking dish
Preheat your oven to 350°F. Lightly spray a 9-inch pie dish (or a shallow baking dish of similar size) with non-stick cooking spray.
Layer the beans
Spread the can of refried beans evenly across the bottom of your dish. This makes the base for the dip.
Mix the creamy layer
In a large mixing bowl, combine the softened cream cheese, sour cream, and about half the taco seasoning. No need to be exact-just eyeball half the packet. Beat with an electric mixer until smooth and creamy.
Season the green chilies
In a smaller bowl, stir together the drained green chilies with the remaining taco seasoning.
Assemble the dip
Spread the cream cheese mixture over the beans in an even layer.
Add the seasoned chilies on top.
Sprinkle cheddar cheese evenly over everything.
Bake and serve
Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and starting to brown at the edges. Let it cool for about 5 minutes, then top with chopped cilantro if you'd like. Serve hot with tortilla chips, and watch it disappear fast.
Tips for the best texas trash dip
- Soften the cream cheese first so everything blends together smoothly
- Add diced jalapeños or chipotle peppers if you like extra spice
- Stir in ground beef, chicken, or chorizo to make it heartier
- Use a 9x13 dish and double the recipe if you're feeding a crowd
Make-ahead and storage
You can assemble this dip up to 24 hours ahead. Just cover tightly and refrigerate until ready to bake.
Leftovers will keep in the fridge for 3-4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.
Avoid microwaving-it makes the cheese rubbery. The oven gives the best results.
Serving suggestions
This dip pairs best with sturdy tortilla chips, but you can also serve it with:
- Fritos or corn chips
- Pita chips
- Fresh veggie sticks like bell peppers, carrots, or celery
- Warm flour tortillas, cut into wedges
FAQs about cheesy texas trash dip
It's a warm layered bean dip made with cheese, sour cream, beans, taco seasoning, and chilies. A Tex-Mex classic that's always a hit.
Yes! The base recipe is already vegetarian. If you usually add meat, just skip it or replace with black beans or extra veggies.
Absolutely. Transfer it to a slow cooker on the warm setting to keep it hot and melty for 2-3 hours.
Shredded cheddar works great, but you can also mix in Monterey Jack or pepper jack for extra flavor.
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📖 Recipe
Cheesy Texas Trash Dip Recipe
A warm, creamy, crowd-pleasing appetizer made with refried beans, cream cheese, sour cream, taco seasoning, green chilies, and cheddar, baked until bubbly and golden. Perfect for game day, tailgates, or movie night.
Ingredients
- 1 can (16 oz) refried beans
- 1 bar (8 oz) cream cheese, room temperature
- 1 cup sour cream
- 1 packet taco seasoning, divided
- 1 can (4 oz) chopped green chilies, drained
- 1 cup shredded cheddar cheese
- ¼ cup finely chopped fresh cilantro (optional garnish)
Instructions
- Preheat oven to 350°F. Lightly spray a 9-inch pie dish (or similar baking dish) with non-stick spray.
- Spread refried beans evenly across the bottom of the dish.
- In a bowl, combine softened cream cheese, sour cream, and half the taco seasoning. Beat until smooth.
- In a smaller bowl, mix drained green chilies with the remaining taco seasoning.
- Layer the cream cheese mixture over the beans, then add the seasoned chilies on top.
- Sprinkle shredded cheddar cheese evenly over everything.
- Bake uncovered for 25–30 minutes, until cheese is melted, bubbly, and golden at edges.
- Cool for 5 minutes, top with cilantro if desired, and serve hot with tortilla chips.
Notes
Make ahead up to 24 hours by refrigerating before baking. Store leftovers in the fridge 3–4 days. Reheat in oven at 350°F, covered with foil. Avoid microwaving for best texture. Customize with jalapeños, chipotle peppers, or added protein like beef, chicken, or chorizo.
Nutrition Information:
Serving Size:
⅛ of recipeAmount Per Serving: Calories: 240Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 610mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 8g
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