Texas Trash Dip is the ultimate warm, cheesy, crowd-pleasing appetizer that’s perfect for game days, parties, or potlucks. It’s a rich and creamy layered bean dip loaded with cheese, sour cream, and flavorful Tex-Mex seasonings—baked until hot and bubbly. I always find myself going back for seconds (and thirds) when this dip hits the table.
Why I Love This Recipe
I love Texas Trash Dip because it’s fast to prepare, uses simple pantry ingredients, and disappears in minutes every time I serve it. It’s warm, comforting, and packed with flavor—and I can make it ahead and just bake it when needed. It’s also super customizable, so I can spice it up, add meat, or make it vegetarian depending on who I’m serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refried beans
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Cream cheese, softened
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Sour cream
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Taco seasoning
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Monterey Jack cheese, shredded
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Cheddar cheese, shredded
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Optional toppings: sliced green onions, jalapeños, diced tomatoes, olives
Directions
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I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
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In a large bowl, I mix the refried beans, softened cream cheese, sour cream, and taco seasoning until smooth and well combined.
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I spread the mixture evenly into the baking dish.
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I sprinkle both cheeses over the top, making sure to cover the surface generously.
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I bake the dip for 25–30 minutes, until hot and bubbly and the cheese is melted and slightly golden.
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Once out of the oven, I top it with green onions, jalapeños, or anything else I like before serving.
Servings and Timing
This recipe serves about 8–10 people as an appetizer.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
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Add meat: I sometimes mix in cooked ground beef, sausage, or shredded chicken for a heartier dip.
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Spicy version: I stir in chopped green chiles, hot sauce, or diced jalapeños for extra heat.
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Make it vegetarian: I stick with the basic version and load up on toppings like olives and tomatoes.
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Lighter option: I use reduced-fat cream cheese and sour cream without sacrificing flavor.
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Slow cooker method: I mix everything together and cook it on low in a slow cooker for 2–3 hours until hot.
Storage/Reheating
I store leftover dip in an airtight container in the fridge for up to 3 days. To reheat, I scoop what I need into a microwave-safe bowl and heat it in short bursts until warm, or I reheat the whole dish in the oven at 350°F until heated through. I avoid freezing it because the texture changes too much once thawed.
FAQs
Can I make Texas Trash Dip ahead of time?
Yes, I usually mix it up a day in advance, cover it, and store it in the fridge. When I’m ready, I just bake it as directed.
What should I serve with this dip?
I like serving it with tortilla chips, but it’s also great with pita chips, sliced bell peppers, or even crackers.
Can I use homemade refried beans?
Absolutely. I’ve used both canned and homemade, and both work well in this recipe.
How do I keep the dip warm during a party?
I often transfer it to a small slow cooker or keep it in a warming tray to keep it hot and melty throughout the event.
Is this dip gluten-free?
Yes, as long as the taco seasoning and refried beans are gluten-free (which many are), this dish is naturally gluten-free.
Conclusion
Texas Trash Dip is one of those recipes I keep coming back to—it’s simple, comforting, and always a hit. Whether I’m hosting a party or just want a warm, cheesy snack, this dip never disappoints. It’s rich, flavorful, and the perfect addition to any gathering.
