Dips To Take To A Party: Texas Trash Dip (Easy, Crowd-Pleasing)
This is the same crowd-pleasing Texas Trash Dip you know, rewritten with fresh wording. It’s a layered, baked dip built on refried beans, a silky cream layer, and a crown of melty cheese — perfect for parties, game days, and potlucks.
- Category: Appetizer
Ingredients
Base
- 2 cans (16 oz each) refried beans — pinto or black, your call. Lightly mash if you want an ultra-smooth base.
Creamy layer
- 8 oz cream cheese, softened to room temperature
- 1 cup sour cream (or Greek yogurt for a tangier swap)
Flavor boosters
- 1 can (4.5 oz) chopped green chiles, drained (or swap diced jalapeños for more heat)
- 1 packet taco seasoning (store-bought or your homemade blend of chili powder, cumin, paprika, garlic & onion powders)
Cheese
- 4 cups shredded Mexican-style cheese blend, divided (cheddar + Monterey Jack + Colby) — or use whatever melty cheese you prefer
Optional add-ins
- Diced fresh tomatoes for brightness
- Cooked, crumbled chorizo or browned ground beef to make it heartier
- Sliced black olives for a salty counterpoint
Instructions
- Prep the oven and dish. Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole pan.
- Soften the cream cheese. Let it sit at room temp about 30 minutes. Short on time? Microwave in 8–10 second bursts, stirring between each burst until spreadable — don’t melt it.
- Build the creamy mixture. In a large bowl, combine the softened cream cheese and sour cream. Beat or whisk until smooth. Stir in the taco seasoning so the flavor spreads evenly. Fold in half of the shredded cheese and any cooked meat, if using.
- Layer the dip. Spread the refried beans across the bottom of the prepared dish in an even layer. Spoon and smooth the cream-cheese mixture over the beans. Scatter the drained green chiles (or Rotel, if you prefer) across the top. Finish by covering with the remaining shredded cheese.
- Bake until bubbly. Bake 20–25 minutes, until the cheese melts and the edges bubble. For a golden, slightly crisp top, switch the oven to broil and broil 30–90 seconds — watch it closely so it doesn’t burn.
- Garnish & serve. Let the casserole rest 3–5 minutes, then top with diced tomatoes, sliced olives, scallions, or cilantro if desired. Serve warm with tortilla chips, veggie sticks, pretzels, or warm tortillas.
Notes
Quick tips & tricks
Room-temp cream cheese mixes smoother — don’t skip this step.
Drain canned ingredients thoroughly (chiles, Rotel) so the dip doesn’t get watery.
Use freshly shredded cheese for the creamiest melt; pre-shredded sometimes gets grainy.
Broil at the end for extra crunch, but stay by the oven — it goes from perfect to burned fast.
Variations to try
Meatier version: Brown 1 lb. ground beef or chorizo, drain, and fold into the creamy layer.
Fresh & bright: Stir corn and red bell pepper into the bean layer for texture.
Spicy kick: Add diced jalapeños, a spoonful of chipotle in adobo, or a sprinkle of cayenne.
Slow-cooker method: Layer everything in a slow cooker, melt on low 2–3 hours, then top with cheese and melt before serving.
Serving ideas
Set out a big bowl of sturdy tortilla chips and a few dipping options — sliced bell peppers, jicama strips, toasted pita, or pretzel sticks all work great. Offer bowls of pico de gallo, guacamole, and lime wedges on the side so guests can customize each scoop.
Pro storage note
Cool completely, cover, and refrigerate for up to 3 days. Reheat gently in a 350°F oven until warmed through (cover loosely to keep moisture). You can freeze the assembled dip before baking; thaw in the fridge and bake as directed — texture may change slightly but flavor holds.
Bold tip: If you want an irresistibly crispy top, broil for 30–60 seconds at the end — but don’t walk away.