Why Make This Recipe
Texas Trash Dip is a fun appetizer perfect for gatherings, game days, or any occasion. This dip is a crowd-pleaser, combining cheesy goodness with a zesty kick. With just a few ingredients, you can create a dish that everyone will love. It’s easy to make and even easier to enjoy with your favorite tortilla chips.
How to Make Texas Trash Dip
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 (10-ounce) can Rotel tomatoes with green chilies, drained
- 1 (15-ounce) can refried beans
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 cup sliced green onions
- Tortilla chips, for serving
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Add the refried beans, Rotel tomatoes, and taco seasoning to the mixture; stir until well combined.
- Stir in the garlic powder, onion powder, paprika, ground cumin, and black pepper.
- Fold in 1 cup of the shredded cheddar cheese and half of the sliced green onions.
- Transfer the mixture to a baking dish and spread it evenly.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
- Garnish with the remaining green onions and serve with tortilla chips.
How to Serve Texas Trash Dip
Serve Texas Trash Dip warm, alongside crispy tortilla chips. This dip is perfect for scooping and sharing. You can also add some extra toppings like jalapeños, diced tomatoes, or avocado for added flavor.
How to Store Texas Trash Dip
If you have any leftovers, let the dip cool completely, then cover it tightly and place it in the refrigerator. It can be stored for about 3-4 days. To enjoy it again, simply reheat in the oven until warm and bubbly.
Tips to Make Texas Trash Dip
- Make sure your cream cheese is softened for easier mixing.
- Feel free to adjust the spice level by adding more or less taco seasoning.
- For a creamier dip, add extra sour cream.
- Always drain the Rotel tomatoes to avoid a watery dip.
Variation
You can customize this dip by adding cooked ground beef or shredded chicken for added protein. Another option is to swap out cheddar cheese for pepper jack cheese for a spicier kick.
FAQs
Can I make Texas Trash Dip ahead of time?
Yes, you can prepare the dip a day before. Just mix all the ingredients, store it in the fridge, and bake it right before serving.
Can I freeze Texas Trash Dip?
It’s not recommended to freeze this dip because the texture may change. It’s best enjoyed fresh or refrigerated for a few days.
What can I serve with Texas Trash Dip besides tortilla chips?
You can serve it with vegetables like carrot sticks, celery, or bell pepper slices for a healthier option. It’s also great spread on toast or crackers.
Texas Trash Dip
Ingredients
Dip Base
- 2 packages cream cheese, softened
- 1 cup sour cream For a creamier dip, add extra sour cream.
- 1 can refried beans (15 ounces)
- 1 can Rotel tomatoes with green chilies (10 ounces), drained Make sure to drain to avoid a watery dip.
- 1 tablespoon taco seasoning Adjust the spice level as desired.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
Toppings
- 2 cups shredded cheddar cheese Divided; 1 cup mixed in, 1 cup for topping.
- 1/2 cup sliced green onions Divided; half mixed in, half for garnish.
For Serving
- Tortilla chips For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Add the refried beans, Rotel tomatoes, and taco seasoning to the mixture; stir until well combined.
- Stir in the garlic powder, onion powder, paprika, ground cumin, and black pepper.
- Fold in 1 cup of the shredded cheddar cheese and half of the sliced green onions.
- Transfer the mixture to a baking dish and spread it evenly.
- Top with the remaining 1 cup of shredded cheddar cheese.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
- Garnish with the remaining green onions and serve with tortilla chips.