Texas Trash Dip is a warm bean dip that is covered in melted cheese for the ultimate bean and cheese dip. This recipe makes a big pan of dip so it’s perfect for a crowd at your next party.
You can easily customize this dip and make it as spicy as your family would like.
The combination of cheddar and Jack cheese is the perfect topping for this warm bean dip.
The topping melts so well and gets a nice caramelized color to it.
If you prefer milk chocolate, you can also substitute milk chocolate chips for semi-sweet chocolate chips.
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Key to Success #1 – Let the Cream Cheese Soften
The base for this Texas Trash bean dip recipe is refried beans, cream cheese, and a little sour cream.
The cream cheese helps keep the dip super smooth and creamy and the sour cream adds a little bit of tanginess.
When combined with all the delicious spices, it becomes the perfect bean dip combination.
Be sure to allow the cream cheese to soften before combining with the refried beans and the sour cream.
You can leave it sitting out on the countertop for an hour or more and it should be good to go.
If you’re in a hurry, you can unwrap the cream cheese and place it in a microwave-safe bowl then microwave it on high for about 20 seconds.
You want the cream cheese to be softened but not melted at all.
Using a hand mixer, mix together the refried beans, cream cheese, and the sour cream.
Key to Success #2 – Add in All the Spices
Next, we’re going to add in a bunch of spices to our Texas Trash bean dip to really spice things up.
Here are the spices we’re using:
- chili powder
- ground cumin
- crushed red pepper
- black pepper
- onion powder
- garlic powder
Don’t be intimidated by this long list of spices.
If you’re in pinch or you don’t have a fully stocked spice rack, you can use a packet of taco seasoning in this recipe just as easily.
I like to customize my spices so I am essentially making my own taco seasoning here.
You can customize the spices more to your liking if you prefer things spicier or maybe milder. It’s totally up to you!
That’s one of the beautiful things about cooking. You can make a dish your own just by changing up the spices.
Use the hand mixer or a spatula to mix in the spices. Keep mixing until the dip is completely smooth.
Next, spread the bean mixture into a 9×13-inch baking dish.
I used a beautiful blue Fiesta lasagna baker for my dip because I love the contrast of the blue dish with the bright orange cheese.
Often times, this dip is served from a foil pan for easy cleanup and to make it a little more ‘Texas trashy.’
Key to Success #3 – Pile on the Cheese
For the cheese layer in this epic bean and cheese dip, we’re going with the classic combination of cheddar and Monterey Jack.
Both of these cheeses melt really smoothly to create a fantastic topping for our warm bean dip.
If at all possible, shred your own cheese instead of buying the bagged pre-shredded cheese.
The freshly shredded cheese just melts a lot smoother and doesn’t have any additives like the bagged shredded cheese.
If your kitchen is short on storage space (and aren’t we all in that situation?), a flat hand grater is perfect for shredding cheese but takes up very little space in your drawer.
Pile the cheese high on top of the bean mixture then stick the whole thing in the over for about 25 minutes.
Be sure to bake the dip uncovered so that your cheese will get all golden and melted.
You will know that your dip is ready when the cheese is fully melted and the dip is bubbly around the edges.
Save this Texas Trash Dip Recipe to your favorite Chips and Dip board or your Appetizers board.
- 2 cans (16 oz each) refried beans
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 2 cups Monterey Jack cheese (shredded)
- 2 cups cheddar cheese (shredded)
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
In a medium bowl using a hand mixer, cream together the softened cream cheese, refried beans, and sour cream until smooth.
Add in all spices and mix until fully combined.
Spread bean mixture into greased baking dish. Sprinkle both kinds of cheese on top.
Bake uncovered for 25-30 minutes until cheese is browned and dip is hot and bubbly.
- Texas Trash Dip can also be made in the CrockPot Slow Cooker! Spread bean mixture into the bottom of a 6-quart slow cooker. Top with cheese. Heat on high 2 hours.
- To reduce fat and calories, considering using fat-free refried beans, low-fat cream cheese, and lite sour cream.
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) - Assorted Colors Lids
Fiesta Lasagna Baker, 9 by 13-Inch, Lapis
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 288mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 7g
Nutrition Information Provided For Educational and Informational Purposes Only.
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