Texas Trash Dip Mix
Texas Trash Dip is a hot, cheesy baked bean dip made with refried beans, cream cheese, sour cream, Rotel, seasoning, black beans, and loads of melted cheese. It’s an easy, crowd-pleasing Tex-Mex style appetizer perfect for game day, potlucks, and parties.
Ingredients
- 2 cans (15–16 oz each) refried beans classic or vegetarian, any style
- 8 oz cream cheese softened; full-fat or reduced-fat (Neufchâtel)
- 1 cup sour cream or whole-milk Greek yogurt
- 1 packet (about 1 oz) taco seasoning or ranch seasoning dip mix
- 1 can (10 oz) Rotel or diced tomatoes with green chiles drained; mild, original, or hot
- 1 can (15 oz) black beans rinsed and drained
- 2-3 tablespoons pickled jalapeños chopped; optional but recommended
- 1-2 cloves garlic minced, or 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin optional
- 3 cups shredded cheese Mexican blend, Colby Jack, Monterey Jack, or a mix; divided
- 2 stalks green onions thinly sliced, for garnish
- fresh cilantro chopped, optional garnish
- salt to taste, if needed
- tortilla chips sturdy, for serving
- fresh or pickled jalapeño slices optional, for serving
- warm flour tortillas or toasted baguette slices optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
- If the cream cheese is not softened, unwrap it, cut it into cubes, and microwave in 10–15 second bursts until just soft but not melted. This helps it blend smoothly.8 oz cream cheese
- In a large mixing bowl, combine the softened cream cheese, sour cream, taco or ranch seasoning, garlic (or garlic powder), onion powder, and cumin (if using). Beat with a hand mixer or stir vigorously with a spatula until smooth and well combined.8 oz cream cheese, 1 cup sour cream, 1 packet (about 1 oz) taco seasoning or ranch seasoning dip mix, 1-2 cloves garlic, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin
- To the same bowl, add the refried beans, black beans, drained Rotel, and chopped pickled jalapeños (if using). Stir until the mixture is evenly blended; it will be thick, which is perfect.2 cans (15–16 oz each) refried beans, 1 can (10 oz) Rotel or diced tomatoes with green chiles, 1 can (15 oz) black beans, 2-3 tablespoons pickled jalapeños
- Fold in 1 1/2 cups of the shredded cheese, distributing it throughout the bean mixture so there are cheesy bits in every scoop.3 cups shredded cheese
- Transfer the mixture to the prepared 9×13-inch baking dish. Use a spatula to spread it into an even layer, pressing it into the corners and smoothing the top.
- Sprinkle the remaining 1 1/2 cups shredded cheese evenly over the top of the dip to create a thick, even layer.3 cups shredded cheese
- Bake on the center rack for 25–30 minutes, or until the edges are bubbling, the cheese is fully melted, and small golden spots appear on top. For a more browned top, broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
- Let the dip rest for 5–10 minutes to cool slightly and set. Garnish with sliced green onions and chopped cilantro, if desired. Serve warm with tortilla chips, jalapeño slices, and/or warm tortillas or toasted baguette slices.2 stalks green onions, fresh cilantro, tortilla chips, fresh or pickled jalapeño slices, warm flour tortillas or toasted baguette slices
- Cool leftovers to room temperature, then cover the baking dish or transfer to an airtight container. Refrigerate for up to 4 days. Reheat larger amounts covered at 325°F for 15–20 minutes (removing foil at the end), or reheat single portions in the microwave in 20–30 second bursts, stirring between each.
Notes
Taste the mixture before baking and adjust salt if needed; some taco or ranch seasoning mixes are quite salty on their own. Use sturdy tortilla chips since this is a thick, hearty dip. For variation, you can add browned ground beef, turkey, or chorizo to the bean mixture, make a lighter version with reduced-fat cream cheese and Greek yogurt, or cook the dip in a slow cooker on LOW for 2–3 hours. The assembled, unbaked dip can be covered and refrigerated up to 24 hours in advance; add about 5 extra minutes to the bake time if very cold. Dip can be frozen up to 2 months; thaw overnight in the fridge before reheating.
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