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This baked bean dip, also known as Texas Trash Dip, is a crowd-pleasing appetizer that will have all of your friends asking for the recipe! This savory dip is packed with refried beans, taco seasoning, green chiles, and plenty of cheese.
After close to 20 years of running this site (I still can’t believe that number), I have to tell ya that one of my favorite things is hearing from my readers.
I love when you comment and tell me that a recipe is your family’s favorite and you make it every year. Or when you share that your mom or grandmother used to make a similar recipe and you’ve been looking for a recipe that’s close to hers for years. I love getting emails with what you’re making right now — sometimes you even include recipes!
This Texas trash dip is one of those recipes that was shared with me by a reader and it has quickly become a favorite in our house.
What is Texas trash dip?
I’ll admit, I had never heard of Texas trash dip until one of my readers (Hi, Amy!) emailed me about it.
She replied to an email with some of my favorite game-day recipes and asked if I’d ever had Texas trash dip. She included her version of the recipe and said it’s a favorite for her family right now.
Turns out, Texas trash dip is a cheesy, Tex-Mex-inspired hot bean dip. It’s got a base of refried beans mixed with sour cream, cheese, taco seasoning, and diced green chiles. Before baking, it gets topped with even more cheese.
Once it’s baked, finish it with your favorite toppings and dig into it with tortilla chips or Fritos.
This recipe reminds me a lot of a layered taco dip that my brother makes for every single family gathering. His version is served cold, but the flavor is almost identical!
Texas trash dip is perfect for game day, movie night, taking to potlucks, or any other occasion. Just be ready for your guests to ask for the recipe!
How to make this Texas trash dip recipe
Ingredients you’ll need
Texas trash dip is made with a mix of cheese, sour cream, and some pantry staples. Here’s what you’ll need:
- Cream cheese: Make sure this has softened to room temperature so you can mix it with the other ingredients. Check out my tips for softening cream cheese quickly if you forget to set it out ahead of time.
- Sour cream: You could use plain greek yogurt in a pinch, but we prefer sour cream.
- Taco seasoning: Use a 1-ounce packet or 3 tablespoons of homemade taco seasoning.
- Refried beans: Use your favorite store-bought brand or leftover homemade refried beans. Make sure to use vegetarian refried beans if you need to keep the dip vegetarian friendly.
- Green chiles: Canned diced green chiles or diced jalapeños both work great, so use whichever you have on hand or prefer. Use mild chiles for a mild dip or hot chiles for a spicier dip.
- Shredded Mexican blend cheese: You can also use shredded pepper jack cheese, cheddar cheese, Monterey jack cheese, etc.
Be sure to check the recipe card at the bottom of the post for the full recipe, including ingredient amounts.
Making this recipe
In a large bowl, stir together the softened cream cheese, sour cream, and taco seasoning. Once that’s well combined, add the beans, diced green chiles or jalapeños, and half of the shredded cheese.
Spread the mixture into a greased 9×9-inch baking dish. Sprinkle the top with the rest of the shredded cheese.
Bake the dip at 350°F for 25-30 minutes. The Texas trash dip is done when it is hot and the cheese is melted and bubbly.
Serving suggestions
We love finishing this warm bean dip recipe with a handful of fresh toppings just before serving it with tortilla chips. Some of our favorites include:
- fresh cilantro
- diced fresh onions
- sliced green onions
- pickled onions
- diced tomatoes
- sliced black olives
- thinly sliced fresh or pickled jalapeños
Make-ahead and storage tips
If you want to prep this Texas trash dip ahead of time, assemble it in the baking dish, then cover and store it in the refrigerator for up to 1 day before baking.
When you’re ready to bake it, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time if the dip still has a bit of a chill to it when you put it in the oven.
Store leftovers in an airtight container in the fridge for up to 3 days. We love turning the leftover bean dip into burritos! We wrap it in a flour tortilla and toast it in a hot pan with a bit of avocado oil before enjoying for lunch or an easy dinner.
More of my favorite hot dip recipes
If you love this Texas trash dip, be sure to check out some of these other hearty dip recipes to make for your next party:
- Rotel dip
- Crab rangoon dip
- Easy chili cheese dip
- Slow cooker buffalo chicken dip
- Spicy sausage dip
- Jalapeño popper dip
Frequently asked questions
Yes! Mix together the ingredients as directed and add the bean mixture to a 3-quart slow cooker. (This 2.5-quart casserole slow cooker would be perfect for this!) Top with the cheese, cover, and cook on low for 2-3 hours. Turn the slow cooker to the “warm” setting to keep the bean dip warm during serving.
This dip is delicious with added cooked ground beef or ground chorizo if you want a heartier dip.
As written, this is a mild bean dip. If you prefer a spicier dip, you can use hot green chiles or diced jalapeños, add a pinch of cayenne pepper or several dashes of hot sauce to the bean mixture, use a spicy/hot taco seasoning mix, and/or top the dip with fresh sliced jalapeños.
Texas Trash Dip
Equipment
- 9×9-inch baking dish or other 2.5-quart baking dish
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup sour cream
- 1 (1-ounce) packet taco seasoning or about 3 tablespoons homemade taco seasoning
- 1 (16-ounce) can refried beans
- 4 ounces canned diced green chiles OR diced jalapeños, drained
- 2 cups shredded Mexican blend cheese divided use
Topping Suggestions:
- diced fresh onions
- pickled onions
- diced tomatoes
- sliced black olives
- thinly sliced fresh or pickled jalapeños
- fresh cilantro
Instructions
- Preheat your oven to 350°F. Spray (1) 9×9-inch casserole dish with nonstick cooking spray.
- In a large mixing bowl, combine cream cheese, sour cream and taco seasoning until thoroughly incorporated. Add in the refried beans, diced green chilies or jalapeños and 1 cup of the shredded cheese.8 ounces cream cheese, 1 cup sour cream, 1 (1-ounce) packet taco seasoning, 1 (16-ounce) can refried beans, 4 ounces canned diced green chiles, 1 cups shredded Mexican blend cheese
- Spread the mixture evenly into the prepared baking dish. Top with the remaining cup of shredded cheese.1 cups shredded Mexican blend cheese
- Bake in a preheated oven for 25-30 minutes, or until the dip is heated through and the cheese is melted and bubbly.
- Add your favorite toppings and serve with tortilla chips.diced fresh onions, pickled onions, diced tomatoes, sliced black olives, thinly sliced fresh or pickled jalapeños, fresh cilantro
Notes
- If desired, you can add in cooked ground beef or ground chorizo; we just prefer it without the meat.
- Leftovers of this actually makes an excellent burrito filling. We simply fill a flour tortilla, roll it up and toast in a pan with a bit of avocado oil.
- If you like your dips spicier, you can definitely kick this up by adding a bit of cayenne pepper, using hot green chiles or diced jalapeños, adding a few dashes of your favorite hot sauce, and/or topping with freshly sliced jalapeños.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
