Recipe Background
Don't let the name fool you: Texas Trash Dip is a real treasure! This creamy and hearty appetizer is filled with refried beans, spicy chiles, and melty cheese for a delectable dip that positively sizzles with satisfaction. Texas Trash Dip gets the rodeo started with plenty of Southwest flavor from taco seasoning and black olives for a unique twang of tang. This dish tends to go fast, so make sure to make two and bring plenty of tortilla chips for dipping!
Don't let the name fool you: Texas Trash Dip is a real treasure! This creamy and hearty appetizer is filled with refried beans, spicy chiles, and melty cheese for a delectable dip that positively sizzles with satisfaction. Texas Trash Dip gets the rodeo started with plenty of Southwest flavor from taco seasoning and black olives for a unique twang of tang. This dish tends to go fast, so make sure to make two and bring plenty of tortilla chips for dipping!
Ingredients
- 1 (8-ounce) package of cream cheese
- 1 cup sour cream
- 2 (16-ounce) cans of refried beans
- 1 (7-ounce) can of chopped green chiles drained
- 1 (1-ounce) package taco seasoning mix
- 4 cups Mexican cheese blend shredded and divided
- green onion optional, chopped, for serving
- black olives optional, sliced, for serving
- tortilla chips optional, for serving
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish with cooking spray.
- In a large microwave-safe bowl, microwave the cream cheese and sour cream together on high until the cheese softens, about 1 minute.
- Transfer the bowl from the microwave.
- Whisk the cream cheese and sour cream together until smooth.
- Add the refried beans, green chiles, taco seasoning, and 2 cups shredded cheese.
- Spread the bean mixture into the prepared baking dish.
- Top the mixture with the remaining cheese.
- Bake until the cheese is melted, about 25 minutes.
- Garnish with green onions and black olives.
- Serve with tortilla chips.
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