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Cheesy Texas Trash Dip

Cheesy Texas Trash Dip tast
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Cheesy Texas Trash Dip is a rich, creamy Tex-Mex favorite made with refried beans, cream cheese and sour cream, taco seasoning, green chiles, and plenty of gooey shredded cheese. This warm bean dip is perfect for game day, potlucks, or any gathering, baked to perfection or simmered in a slow cooker. Best served with tortilla chips and topped with olives and green onions, it’s a crowd-pleasing dip recipe that vanishes fast.

Ingredients

Scale

  • 8 ounces cream cheese (foil-wrapped brick), softened

  • 1 cup sour cream (full fat recommended)

  • 32 ounces refried beans (two 16-ounce cans)

  • 7 ounces canned chopped green chiles, drained

  • 1 package McCormick® Taco Seasoning Mix

  • 4 cups shredded Mexican cheese blend (including Monterey Jack), divided

  • Chopped green onions, for serving

  • Sliced black olives, for serving

Instructions

  • Preheat oven to 350°F if baking. If using a slow cooker, preheat on high.

  • In a large bowl, soften cream cheese and mix with sour cream until smooth.

  • Add refried beans, chopped green chiles, and taco seasoning. Stir until well combined.

  • Mix in 2 cups of shredded cheese.

  • Spread mixture into a baking dish or slow cooker insert.

  • Top with remaining 2 cups of cheese.

  • Bake for 25–30 minutes until hot and bubbly, or cook in the slow cooker on high for 1–2 hours, then switch to warm.

  • Garnish with chopped green onions and sliced black olives. Serve with tortilla chips.

Notes

  • Use full fat cream cheese and sour cream for best flavor and texture.

  • Can be made ahead and reheated in the oven or slow cooker.

  • For extra heat, add a few dashes of hot sauce or diced jalapeños to the mix.

  • Leftovers can be stored in the fridge for up to 3 days and reheated gently.

Nutrition

Find it online: https://bibodo.com/cheesy-texas-trash-dip/