Texas Trash Dip is the ultimate warm gooey bean with southwest flavors and lots of melty cheese, baked to perfection. With refried beans, cream cheese, sour cream, green chiles, and plenty of melted gooey cheese, this dip has got it all!
Course Appetizer, Dip
Cuisine American, Tex-Mex
Keyword Texas Trash Dip, Warm Bean Dip
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 16servings
Calories 199kcal
Author Michelle
Ingredients
8ouncescream cheese
1cup sour cream
2(16 ounce) cans refried beans
1(4.5 ounce) can chopped green chiles
1packet taco seasoning
4cups shredded Mexican blend cheesedivided
Tortilla chips for serving
Jalapeno slices and fresh chopped cilantro for garnishoptional
Instructions
Preheat oven to 350°F.
In a large microwave-safe mixing bowl, microwave cream cheese and sour cream for 1 minute, until softened.
Whisk until smooth.
Add beans, green chiles, and taco seasoning, and whisk until smooth.
Fold in half the cheese.
Transfer to a 9"x13" baking dish. Top with remaining cheese.
Bake at 350°F for about 25 minutes, until heated through and cheese is melted and bubbly.
Garnish if desired. Serve warm with tortilla chips.
Video
Notes
Nutrition facts do not include chips for dipping.
This dip is naturally gluten free.
If you're bringing this dish to a potluck, use a disposable pan for easy clean up!
Refried beans: Canned beans work great in this recipe. You can also use homemade. Here is my all-time favorite refried black beans.
Make Ahead: Prepare dip according to instructions up to 3 days ahead of time. Cover and keep in the refrigerator. Bake time will need to be adjusted to about 10 minutes longer to account for the cold dish going into the oven.
Storage: Store leftovers covered in the refrigerator. Reheat in individual servings in the microwave or the whole pan in the oven at 350°F for about 30 minutes, until heated through.