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Texas Trash Dip

A cheesy, creamy, crowd-pleasing dip made with refried beans, cream cheese, taco seasoning, and melty cheese—baked until bubbly and served hot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10
Course: Dip, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • Cooking spray
  • 1 8-oz package cream cheese
  • 1 cup sour cream
  • 2 15-oz cans refried beans
  • 1 4.5-oz can chopped green chiles, drained
  • 1 1-oz envelope taco seasoning (approx. 3 tbsp)
  • ½ tsp kosher salt
  • ¼ tsp smoked paprika
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • ⅛ tsp cayenne pepper optional, for a kick
  • 1 16-oz package shredded Mexican blend cheese (about 4 cups), divided
  • ¼ cup thinly sliced scallions
  • Tortilla chips for serving

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with cooking spray to prevent sticking.
Soften the Cream Cheese
  1. In a large microwave-safe bowl, combine the cream cheese and sour cream. Microwave on high for about 90 seconds until the cream cheese is soft. Stir until smooth and creamy.
Mix in Flavor
  1. Add refried beans, chopped green chiles, taco seasoning, salt, smoked paprika, chili powder, onion powder, and cayenne (if using). Stir until everything is well blended. Fold in 2 cups of the shredded cheese.
Assemble the Dip
  1. Spoon the mixture into the greased baking dish. Smooth it out evenly with a spatula. Sprinkle the remaining 2 cups of shredded cheese on top to cover.
Bake to Perfection
  1. Bake for 25 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle scallions on top for a fresh finish.
Serve
  1. Serve immediately while warm, with plenty of tortilla chips or even veggies for dipping. It’s best eaten hot and gooey!