Texas Trash Dip
Creamy, cheesy, and loaded with flavor, this easy Texas Trash Dip is a crowd-favorite appetizer made with refried beans, green chiles, sour cream, and melty Tex-Mex cheese.
Servings: 24
Calories: 133kcal
Ingredients
- 8 ounce package cream cheese cubed
- 1 cup sour cream
- 16 ounce can refried beans
- 4.5 ounce can chopped green chiles
- 1 package taco seasoning mix 24 grams
- 4 cups shredded Tex-Mex cheese blend divided
Garnishes:
- chopped parsley/cilantro
- jalapeños chopped or sliced
- olives
- tomatoes
Instructions
- Lightly spray a 9x13 dish and preheat oven to 350F.
- Heat up a large pan and cubed cream cheese over medium heat until soft and almost fully melted.8 ounce package cream cheese
- Add in sour cream, refried beans, chopped green chiles, taco seasoning and half of the Tex Mex cheese blend. Heat and stir until melted, then pour into prepared casserole dish and top with remaining cheese.1 cup sour cream, 16 ounce can refried beans, 4.5 ounce can chopped green chiles, 1 package taco seasoning mix, 4 cups shredded Tex-Mex cheese blend
- Bake for 20-25 minutes until the cheese is melted.
- Serve with any garnishes desired and corn chips.chopped parsley/cilantro, jalapeños, olives, tomatoes
Notes
Storage:
- To Store: Leftover Texas trash dip can be stored in an airtight container in the refrigerator for 3-4 days.
- To Reheat: To reheat, microwave your dip in 30 second intervals until heated through.
- This dip is best served warm, fresh from the oven. However, it can be assembled a day ahead of time and baked just before serving.
- The cheese will become a bit more stiff as it cools, so sturdy tortilla chips are best for dipping.
Nutrition
Calories: 133kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 279mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 0.4mg
