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I've been bringing this Texas Trash Dip to parties for ages now. It mixes creamy cheese with beans and bold seasonings to make an amazing hot dip that gets gobbled up in seconds whenever I serve it.
The first time I whipped this up was for a last-second Super Bowl get-together when I needed something quick but impressive. Don't let the weird name fool you - my buddies were begging for the recipe before we even hit halftime.
Ingredients
- Cream cheese: Makes the base super rich and completely addicting
- Sour cream: Gives it a nice tang and helps everything stay nice and scoop-friendly
- Refried beans: Adds some bulk and that real Tex Mex taste
- Green chiles: Brings a gentle kick and genuine southwestern feel
- Taco seasoning: Packs tons of flavor without measuring out a bunch of different spices
- Smoked paprika: Adds that faint smoky taste you just can't get from regular paprika
- Mexican blend cheese: Gets you those awesome gooey cheese pulls with every chip
- Scallions: Adds a pop of color and light oniony flavor that cuts through the richness
- Tortilla chips: Need to be thick enough to handle this hefty dip
Step-by-Step Instructions
- Prepare Your Baking Dish:
- Get your oven going at 350°F and spray your 13 x 9 inch dish with cooking spray all over so nothing sticks after it's baked
- Create The Creamy Base:
- Put cream cheese and sour cream in the microwave for about 90 seconds until you can easily stir the cream cheese smooth this step really matters if you want a lump-free dip
- Mix The Flavor Components:
- Stir together the refried beans green chiles your seasonings and half the cheese with your cream cheese mixture making sure all the spices get mixed in evenly
- Assemble For Baking:
- Pour everything into your greased baking dish and smooth it out then cover the top with all your leftover cheese to create a layer that'll turn golden and bubbly
- Bake To Perfection:
- Stick it in your hot oven for 25 minutes until the cheese has melted completely and the edges look a bit browned which makes it taste even better
- Garnish And Serve:
- Take it out sprinkle fresh scallions on top for a burst of color and flavor then serve it right away while it's hot and bubbling with some sturdy tortilla chips
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Green chiles are what makes this dip special. Many folks want to swap in jalapeños for extra heat, but those mild green chiles bring that true southwestern kick without drowning out everything else. Once at a potluck, a friend from New Mexico said it reminded him of his grandma's cooking - can't get better praise than that!
Make Ahead Options
You can put this whole dip together up to a day before you need to bake it. Just mix everything and get it in the dish, wrap it tight with plastic, and stick it in the fridge. When you're ready, pull it out about 30 minutes before baking so it warms up a bit, then cook it as normal, adding maybe 5 7 extra minutes since you're starting with cold ingredients.
Spice Level Customization
This recipe hits a mild-medium heat that most people enjoy. If you want it hotter, use twice the cayenne and throw in a chopped jalapeño with your green chiles. When I'm not sure about my guests' spice tolerance, I keep the dip mild and put out some hot sauce or fresh jalapeños on the side so folks can make it as spicy as they want.
Creative Serving Ideas
Tortilla chips are the go-to choice, but this dip works great with lots of other stuff too. Try it with warm flour tortillas cut into triangles, fresh bell pepper strips if you want fewer carbs, or even spread it on baked potatoes or grilled chicken. At my most recent game day party, I set up different dipping options and was surprised how many people went for the pepper slices.
The Origin Story
The funny name Texas Trash Dip comes from the classic Texas Trash snack mix that has Chex cereal, nuts and spices. Though the ingredients aren't similar at all, they share that can't-stop-eating quality that keeps everyone coming back. The name stuck because once you try it, you just can't quit it's deliciously trashy in all the right ways.
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Frequently Asked Questions
- → Can I prepare the dip in advance?
Definitely! Mix everything together up to a day early and keep it in the fridge in your baking dish. Before popping it in the oven, leave it at room temp for about half an hour. If it's still cold, just add 5-10 extra minutes of baking time.
- → How spicy is this dip?
It’s got a little kick but nothing overwhelming. The green chiles and cayenne give it a mild to medium heat. If you’re not into spice, skip the cayenne. Want it hotter? Toss in some jalapeños or extra chili powder.
- → What can I serve with it besides chips?
Classic tortilla chips are great, but mix it up! This dip is awesome with veggie slices like bell peppers or celery, pita triangles, or even as a topping for potatoes. For something low-carb, cucumber slices work well too.
- → Can I make it in a slow cooker?
Yep, it works perfectly! Mix everything except the cheese topping in your slow cooker and cook on low for about 2 hours. Stir it, top with the cheese, and let it melt for 30 more minutes. This also keeps it warm for the whole party.
- → How do I store leftovers?
Put any leftovers in an airtight container and stick it in the fridge for up to 3 days. Reheat in the microwave in small bursts, stirring between, or in a 325°F oven until it’s heated through.
- → Can I swap out any ingredients?
You’ve got options! Use black beans instead of refried beans (just mash them a little), Greek yogurt instead of sour cream, or pepper jack cheese to add some more spice. Want meat? Add cooked ground beef or chorizo for a heartier version.